California Avocado & Ahi Poke Bowl

Ingredients

Serving Size: 4

• 1 lb. ahi tuna sashimi
• 1/4 cup ponzu
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. extra virgin olive oil
• 2 cups shredded kale (leafy parts only, no stems)
• 2 Large, ripe, Fresh California Avocados, peeled and seeded
• 2 Tbsp. finely chopped green onions
• 2 Tbsp. sriracha mayonnaise, optional
• 3 cups cooked brown rice, hot
• 1/2 cup edamame beans (thawed if frozen)
• 2 Tbsp. crushed wasabi peas

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Instructions

1. Cut tuna into ½” cubes. Combine with ponzu and soy sauce.
   Cover and refrigerate for 30 minutes.
2. Meanwhile, massage oil into shredded kale; reserve.
3. Dice one avocado and slice the other.
4. Mix marinated tuna, green onions and the diced avocado.
5. For a spicy tuna version mix in sriracha mayonnaise.
6. To assemble the poke bowls, divide the hot rice and kale among
   4 individual large bowls. Top with tuna mixture and garnish with sliced
   avocado, edamame beans and crushed wasabi peas.

Note

Large avocados are recommended for this recipe. A large avocado averages
about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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This Recipe Is Published Here

submitted by /u/bob-the-cook
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