Paired with a Pilsner
Is this week dragging, or is it just me? I can’t believe it’s only Wednesday. I guess I should be happy about this. It’s nice to know that the end of summer is going by a little bit slower than the beginning of the summer went. As much as I see so many fall foods gracing the pages of my Pinterest feed, I can’t give up on summer just yet, and I’m not giving up on it by sharing these ahi poke bowls with you today! You guys, this recipe is one of my all time favorite summer dishes, and I’m so excited to share my rendition with you!
I love it when restaurant classics are so easy to make at home. I’ve had my fair share of ahi poke, and I’ve had it in many different shapes and forms. It’s perfect with tortilla chips, and even better in a wrap. My favorite way to prepare it, however, is in bowl form. I love how creative you can get with the toppings. I tend to go the vegetable route when it comes to toppings, and my newest obsession are vegetable ribbons. With zucchini and carrots growing in leaps and bounds in my garden, I thought they were the perfect way to go. Feel free to use whatever toppings you like!
Ahi Poke Bowls with Sesame Ginger Vinaigrette
While, I love these ahi tuna bowls for the summertimes, it’s equally great any time of year! I hope you guys can find some time to make it soon! It’s super delicious, super easy, and pretty good for you too! Pair these ahi tuna bowls with a lighter beer, like a pilsner. It will pair really well with the fish without taking away from it. Enjoy!
Serves 4
Justine
15 minPrep Time
25 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 1/4 teaspoon crushed red pepper
- 2 green onions, sliced thin
- 1 pound fresh sushi-grade ahi tuna, sliced thin or cubed
- 1 medium zucchini, peeled into ribbons
- 3 medium carrots, peeled into ribbons (I used a combination of purple, orange, and yellow heirloom)
- 2 cups frozen shelled edamame, cooked per manufacturer's instructions
- 1 1/2 cups dry basmati rice, cooked per manufacturer's instructions
- Serve with: black sesame seeds, white roasted sesame seeds, sliced green onions, limes, Sesame Ginger Vinaigrette (below)
- 3 tablespoons rice vinegar
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 cloves of garlic, pressed through a garlic press
- 1 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
Instructions
- In a small bowl whisk together, the soy sauce, sesame oil, grated ginger, sriracha, crushed red pepper, and green onions. Add the tuna, and gently toss to fully coat. Cover and place it in the refrigerator for at least an hour before preparing your bowls.
- After an hour, prepare the rest of your ingredients: vegetable ribbons, edamame, rice, and Sesame Ginger Vinaigrette (recipe below).
- Assemble your bowls by layering ahi poke, edamame, vegetable ribbons on top of a bed of basmati rice. Sprinkle with both sesame seeds and green onions. Drizzle with the sesame ginger vinaigrette (recipe below). Enjoy!
- In the bowl of your food processor, combine the rice vinegar, tahini, soy sauce, sesame oil, ginger, garlic and brown sugar. Pulse 6-7 times until fully combined. With the food processor running, pour in the oil until completely emulsified.
- Cover the dressing and store in the refrigerator until you are ready to use. The vinaigrette with stay fresh for about a week.
Notes
This recipe requires 1 hour of inactive time.
