Rainbow Poke

  • 6-8 oz. sushi-grade tuna steaks
  • 1 T. soy or tamari sauce
  • 2 tsp. rice wine vinegar
  • 2 tsp. chili oil
  • 2-3 c. cooked rice or long noodles, chilled
  • 1 c. sliced sweet pepper
  • 1 avocado - diced
  • 1 medium cucumber - chopped
  • 3/4 c. steamed, shelled edamame
  • 2 T. mayonnaise
  • 2 tsp. sriracha sauce
  • 1-2 tsp. tahini
  • 1 T. black sesame seeds

Slice the fish into cubes. The more you enjoy sushi, the smaller the cubes should be! Toss the fish with the next 3 ingredients (soy or tamari sauce through chili oil) and refrigerate until ready to serve.

Meanwhile, divide the rice or long noodles evenly among 2-3 bowls, depending on how much rice and fish you have. Prepare the vegetables and arrange over the rice. Set aside.

Combine the mayonnaise, sriracha, and tahini and whisk vigorously to make a creamy dressing. Set aside.

Arrange the marinated fish over the top of the rice and vegetables, drizzle generously with the dressing, and sprinkle with the black sesame seeds. Serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes
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