A poke (POH-kay) bowl is a traditional Hawaiian dish that has become all the rage here on the mainland. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna — which is then tossed over rice and topped with vegetables and umami-packed sauces. If you can get your hands on some sushi-grade tuna, we certainly encourage you to give this recipe a try without searing the tuna. Our weekly sale from August 9th – 15th celebrates the poke bowl and features some wonderful yellowfin tuna steaks which are not sushi-grade, so please sear the tuna first. Not a tuna fan? Try cooked shrimp or crab meat! Want a vegetarian version? Try using tofu cubes! And feel free to get creative with the vegetables.
In a medium-sized bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, crushed red pepper flakes, scallions, and sesame seeds. Set aside half of this mixture and use the other half to marinade the tuna steaks for up to two hours. Meanwhile, cook the sushi rice and prep the chopped veggies and nori. In a skillet over medium-high heat, gently sear the tuna on both sides to desired doneness in a bit of sesame oil. Remove from heat, allow to cool slightly, and slice into thin slices or cubes. Divide the rice among four bowls, top each with chopped veggies, add the tuna, sprinkle nori on top, then drizzle the reserved sauce over the top of each bowl.