Korean Ahi Poke Bowl

Name: Korean Ahi Poke Bowl
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 10 minutes + Model.Content.CookTime
Yield: 8 servings
Ingredients: ¼ cup Gochujang sauce; ¼ cup toasted sesame oil; 3 Tbsp. NAKANO® Natural Rice Vinegar; 2 Tbsp. honey; 2 Tbsp. soy sauce; 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

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.

Tips: Perk up soup or sauce with a teaspoon of NAKANO^® Rice Vinegar

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