TUNA & SALMON POKE BOWL

INGREDIENTS

(serves 4)

RICE

2 cups sushi rice

2 tablespoons sugar

1/3 cup rice wine vinegar

1 teaspoon salt

POKE

8oz sushi grade Ahi Tuna

8oz sushi grade salmon

1 mango, chopped

1 avocado, chopped

2 mini cucumbers, sliced on a bias

1 cup seaweed salad

SAUCE

3 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon sriracha or sambal

1 tablespoon fresh ginger, grated

Directions

RICE

In a fine strainer, rinse the rice with cold running water until the water runs clear. Pour rice into a pot with 2 cups of cold water.

Bring rice to a boil over medium-high heat. Once the water is boiling, immediately turn heat to low, and cover the pot. Cook for 10 minutes.

After the rice has cooked for 10 minutes, turn off the flame and let the rice sit, covered, for an additional 15 minutes.

In a small sauce pan, add the vinegar, salt and sugar. Over low heat, cook this mixture until the sugar and salt have dissolved, then turn off the heat.

Once the rice is done steaming, pour the vinegar mixture over the rice and fold gently with a wooden spoon to mix. Let the rice cool for about 15 minutes before using.

SAUCE

In a small bowl, combine the soy sauce, vinegar, sesame oil, sriracha and ginger. Set aside.

POKE

To assemble the bowls, divide rice evenly into 4 bowls, Top each bowl with salmon, tuna, mango, avocado, seaweed salad and cucumbers. Spoon some of the sauce over the top. Serve immediately.