Shoyu Tuna Poke
- 1 pound Sushi Grade Ahi Tuna Steak
- 0.25 cup Soy Sauce/Tamari/Coconut Aminos
- 1 Tablespoon Toasted Sesame Oil
- 1 teaspoon Freshly Grated Ginger
- 0.5 teaspoon Sea Salt
- 0.25 chopped Green Onion
- 2 Tablespoons Fresh Orange Juice
- 1 cup Short Grain Brown Rice
- 2 cups Water
- 4 Tablespoons Rice Vinegar
- Pickled Ginger
Although I’ve never been to Hawaii, I’ve heard they have amazing poke bowls!
Now that I live even further east and it doesn’t look like I’ll be hopping onto a plane to fly to the Islands anytime soon, I did some research and recipe testing to come up with this Tuna Poke Bowl!
If you prefer salmon over tuna, feel free to swap it out.
I highly recommend looking for wild caught, sushi grade ahi tuna because it is sustainable and is much better than farm-raised fish.
Did you know that most farm-raised fish are fed a food that’s made from ground-up fish? Gross.
A frequently cited study also reports high levels of PCBs, a potentially carcinogenic chemical, in farm-raised fish.
When choosing your tuna steak, consider three of these things before consuming it raw:
Smell – fresh fish should have a very light smell to almost no smell at all.
Color – fresh fish should have a nice deep color.
Texture – it should be firm to the touch.
If you are unsure, always ask the person behind the fish counter for help!
Make the Shoyu Tuna Poke
Cut the tuna steak (against the grain) into small 1 inch cubes and add to a bowl.
To the bowl, add the soy sauce, toasted sesame oil, freshly grated ginger, orange juice and salt.
Gently stir to combine then add the chopped green onion.
Stir once more then cover the bowl and refrigerate for 1 to 2 hours.
Cook The Rice
Add 1 cup of rice with 2 cups of water to a pot, cover with a lid and bring to boil.
Once it's at a boil, lower the heat to medium and cook until the rice is done, about 30 minutes.
After the rice is done and slightly cooled, add 4 tbsp of rice vinegar and stir with a fork to combine.
Make The Bowl