Strawberry + Tuna Poke Bowl

It seems like everywhere we turn, Poke Bowls are a hit! I don't know about you, but I'm ALWAYS looking to put the latest foodie trends to the test. How did the Poke Bowl live up to the hype? Not only was it stunning to look at, but it was soooo good. I loved the combo of the fresh ahi with the sweet strawberries. Lorin's vinaigrette for the ahi was delicious.  For a little added texture, I added some sesame seeds.

This berry twist on a trendy dish was such a surprising success. I think this poke bowl can go viral! Let us know what you think in the comments below.

Ingredients:

For the rice

1 cup sushi rice, rinsed

1.5 cup water

2 tsp canola oil

2 tsp rice wine vinegar

2 tsp kosher salt

For the vinaigrette

½ tsp sesame oil

4 tsp low sodium soy sauce

3 T ponzu sauce

½ tsp microplaned ginger (very finely grated)

½ tsp kosher salt

For the tuna

3 cup (500 g) fresh tuna, medium diced

2 jalapeno, stem/seeds removed and finely chopped

⅔ cup strawberries, small diced + more to garnish

½ cup jicama, peeled and small diced

1 cup scallion greens, thinly sliced

Instructions:

• Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender
• Once the rice is cooked, season with canola oil, rice wine vinegar, and salt
• Whisk together the ingredients for the vinaigrette and toss with diced tuna
• Toss the seasoned tuna with the jalapeno, strawberries, jicama, and scallions
• Scoop rice into a bowl, top with the poke, and finish with fresh sliced strawberries