P OKE BOWL
S E R V E S 4
INGREDIENTS
2 filets little tunny
(also known as
bonito) or tuna, cut
into 1-inch cubes
1/4 cup sweet Vidalia
onions, thinly sliced
1/4 cup scallions,
chopped
1/2 cup soy sauce
1 Tbsp sesame oil
2 Tbsp mirin or rice
wine vinegar
78
WBM
september 2019
1 Tbsp yuzu or lemon
juice
1 Tbsp sesame seeds
1/2 tsp sriracha
2 cups short grain or
jasmine rice
1/2 cup edamame,
cooked and shelled
1 avocado, sliced
1 cup pineapple,
cubed
1 radish, thinly sliced
DIRECTIONS
Pat filet dry, cut into 1-inch cubes. Add to
medium-sized metal bowl and toss with onions,
scallions, soy sauce, sesame oil, sesame seeds,
yuzu, mirin and sriracha. Cover and let rest in
refrigerator for 30 minutes. Serve over cooked,
warm rice. Garnish with sliced radish, sliced avo-cado,
cubed pineapple and edamame.
ALLISON POTTER
