Poke is a go-to dish at The Confidence Co. They key to excellent poke is getting sushi grade tuna from the market, or even better, the farmers market. Making your own poke keeps it fresher, longer. We typically make a batch of poke Sunday or Monday and have it multiple times throughout the week for lunch.
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
2 cups of cooked white or brown rice
1 avocado sliced
1 cucumber sliced
diced carrots, celery, jalapeno, garlic (even better if its fermented, see our fermentation recipe here)
1 tsp. toasted sesame seeds garnish on top
1 tsp. ginger garnish on top
1/4 c. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
1 tsp. crushed red pepper flakes and or chili sauce
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes.
- Add tuna, fermented or non-fermented diced veggies and coat with sauce. Refrigerate for at least 15 minutes or up to 1 hour.
- To serve, add rice to the bottom of the bowls. Top with tuna and toppings of your choice. Garnish with fermented onions, seaweed salad, avocado, and sesame seeds before serving.
Recommend Digestive Enzyme Complex Dosage: 1 Pill