Poke Bowl

Poke Bowl

Ingredients:

• 1 garlic clove, minced
• 2 Tbsp. juice from grapefruit
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 1 Tbsp. sesame oil
• 1 pound sushi-grade ahi tuna, cut into 1/2-inch cubes
• 3 Tbsp. mayonnaise
• 1 Tbsp. sriracha
• 1 Tbsp. water
• 2 cups prepared white or brown rice
• 4 green onions, chopped
• 1 grapefruit, sliced and quartered
• 1 avocado, peeled, pitted and thinly sliced
• 1 cup edamame, thawed if frozen
• 1/4 cup pickled ginger
• 4 tsp. white and/or black sesame seeds

Directions:

1. In a medium bowl, whisk garlic, grapefruit juice, soy sauce, olive oil and sesame oil until well combined.
2. Add tuna; toss to combine. Let stand at room temperature for 15 minutes or refrigerate up to 2 hours.
3. In small bowl, whisk mayonnaise, sriracha and water until smooth.
4. To build poke bowls, divide rice between four bowls.
5. Divide onions, grapefruit, avocado, edamame and tuna mixture between bowls. Sprinkle bowls with sesame seeds and drizzle with mayonnaise mixture. Serve immediately.
6. Vary ingredients to your favorite toppings.