Korean Ahi Poke Bowl
Yield: 8 servings
|
Prep Time: 10 minutes
|
Cook Time: 5 minutes
Ingredients
Korean vinaigrette:
- ¼ cup Gochujang sauce
- ¼ cup toasted sesame oil
- 3 Tbsp. NAKANO® Natural Rice Vinegar
- 2 Tbsp. honey
- 2 Tbsp. soy sauce
Poke bowl:
- 4 cups medium-grain rice, cooked and kept warm
- ¼ cup NAKANO® Seasoned Rice Vinegar, cooked and kept warm
- 1 lb. sushi-grade tuna, cut into ½-in. pieces
- 2 sheets nori, crumbled
- 2 Tbsp. black and white sesame seeds, toasted
- 4 Tbsp. scallions, sliced
- ¼ cup cucumber, sliced
Directions
- Combine all vinaigrette ingredients.
- In a bowl toss rice with NAKANO® Seasoned Rice Vinegar.
- Divide rice between 8 bowls. Toss tuna in vinaigrette. Divide over rice and garnish with nori, sesame seeds and scallions.
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