A fresh and flavorful take on the classic poke bowl that features tender chunks of raw tuna, sticky white rice, and a tangy and spicy wasabi aioli. The dish is a perfect blend of textures and flavors, providing a satisfying and nutritious meal that is both healthy and delicious. The dish is finished with a sprinkle toasted sesame seeds, wasabi mustard microgreens, and scallions, providing a burst of freshness and flavor that perfectly complements the tender and flavorful tuna.
INGREDIENTS:
๐ช๐ฎ๐๐ฎ๐ฏ๐ถ ๐๐ถ๐ผ๐น๐ถ: ยฝ cup AeroFarms Micro Wasabi Mustard ยผ cup mayo 1 scallion 1 garlic clove 1 tsp ginger 1 tsp agave ๐ฃ๐ผ๐ธ๐ฒ ๐ ๐ฎ๐ฟ๐ถ๐ป๐ฎ๐ฑ๐ฒ: ยผ cup tamari 1 tbsp seasame oil 2 tsp grated ginger 1 tsp togarashi ๐ฃ๐ผ๐ธ๐ฒ ๐๐ผ๐๐น: 2 cups sushi rice 1 cup scallions (sliced) 1 lb sushi-grade ahi tuna 1 tsp sesame seeds sliced NoriINSTRUCTIONS:
1. The night before, cook the sushi rice according to package directions. Cover and place in the fridge overnight.
2. The next day, cut the tuna into ยฝ inch cubes and place in a medium bowl. Add all the poke marinade ingredients to a bowl and mix to combine. Place in the fridge while you finish prepping the other ingredients.
3. Heat a medium skillet over medium heat. Once hot, add 1 tablespoon of sesame oil. Add the rice to the pan and press down to firm the rice. Cook for 20 minutes or until the rice has a crispy edge on bottom.
4. Make the wasabi aioli by adding all ingredients to a food processor and blending until smooth.
5. To assemble the bowls, layer the crispy rice, marinated tuna, scallions, nori, aioli, and sesame seeds.
6. Enjoy immediately.
