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Ahi Tuna Poke Bowls With Citrus Ponzu + Sriracha Aioli
JUSTINE CELINA32Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. mirin (good quality)
- 1/2 cup tamari (gluten free soy sauce)
- 1/4 cup lemon juice
- 1 Tbsp. orange juice
- 3 Tbsp. filtered water
- 2 Tbsp. bonito flakes (for a vegan option, omit)
- 8 oz. ahi tuna (fillet, or 1 cup, diced sashimi grade, sustainable, if possible)
- 2 Tbsp. gluten (Free Citrus Ponzu)
- 1 scallion
- 1 Tbsp. roasted sesame seeds
- 1/2 cup mayonnaise (good quality, or vegan mayo)
- 1 Tbsp. sriracha
- 2 tsp. lemon juice
- 1 clove garlic
- 2 Himalayan pink salt (turns, or a pinch of)
- 1/2 cup long grain brown rice (organic, makes 1 cup cooked)
- 1 head greens (Inspired, Multileaf Trio)
- 1 mango
- 1/2 cucumber
- 1 avocado
- 2 carrots
- 10 sprigs asparagus
- 1 tsp. extra-virgin olive oil
- 1 pinch Himalayan pink salt
- roasted sesame seeds
- scallion
- nori sheets (• Crumbled, or nori sprinkles)
- bonito flakes (optional)
- chips (optional)
- ginger (optional)
- coconut flakes (optional)
- tobiko (optional)
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Directions
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