Bluefin Tuna Poke Bowl

shout out to all the deep sea fisherman out there because it is bluefin season and bluefin is the best for poke bowls in my opinion! One of my friends delivered some freshly caught bluefin to my door and the first thought was to create on of my all time favorite meals; POKE BOWLS. The poke marinated I used was inspired from when I visited Hawaii and ate their fresh poke. I love using ponzu as it adds a nice citrus undertone, along with fresh red and green onions for that fresh bite; Sesame oil is a must, as it ties all the flavors together. Customize with all your favorite veggies, but definitely include the cucumber and avocado. The crab surimi is extra, but it adds the beautiful texture when enjoying poke bowls!! Ps: If you’re not a fan of raw poke, throw the bluefin in the airfryer for 7 minutes, it’ll cook it perfectly and still tastes great in a poke bowl! Ive also made this with sashimi grade salmon and cooked shrimp!! Wrap each bite In a seaweed snack and you’ll be in food heaven!

What you’ll need:

Servings: 4

• 1 lb fresh sushi-grade bluefin tuna

• 1/2 red onion

• 2-4 stalks green onions

• 2 tsp ponzu sauce

• 1 tsp sesame oil

• 1/2 lb imitation crab

• 4oz cream cheese

• 3 cups cooked rice

• 1 tsp rice wine vinegar

• romaine lettuce

• Japanese mayo

• sriracha

• furikake

• seaweed snacks

• 4-6 cocktail cucumbers

• 1 large avocado

Instructions:

1. If using precooked rice, skip this part A.

   A. Prepare rice

   B. Once rice is cooked, add 1 tsp rice wine vinegar to about 3 cups of cooked rice. Combine well. Set aside.

2. Start off by prepping vegetables;

   -Rinse and pat dry the following: romaine lettuce, green onions, and cucumbers.

   -Slice romaine lettuce into shreds

   -Chop green onions

   -Slice cucumbers into thinly slice rounds

   -Peel red onion and slice half into thinly sliced long pieces. (Keep them large slices).

   -Peel avocado and remove pit. Slice into thin slices or into cubes (Preference).

   -Set all aside.

3. Prep sushi-grade bluefin tuna;

   -Rinse and pat dry well

   -Cut into bite sized cubes

   -Place cubes in a mixing bowl and season with chopped green onions, sliced red onion, ponzu sauce, and sesame oil. Gently fold until well combined. Set in fridge while preparing the rest of recipe.

4. Prep crab surimi;

   -Shred imitation crab with fingers and transfer to a mixing bowl

   -Add 4oz cream cheese and combine well. (I like using a disposable glove here and mix with my hands). Set aside.

5. Assemble poke bowl;

   -Add about 1/2 cup cooked rice to each serving plate

   -Add some shredded romaine lettuce

   -Add about 1/2 cup marinated bluefin poke right on top of lettuce

   -Add a few spoonfuls of crab surimi

   -Add some sliced avocados

   -Add sice cucumbers

   -Drizzle Japanese mayo and sriracha on top

   -Garnish with furikake and more sliced green onions on top.

6. Enjoy with seaweed snacks or on its own!