4scallionstrimmed and both green and white sections thinly sliced
2tablespoonsgluten free soy sauceI use San-J
2teaspoonssesame oil
1teaspoonmirinsweet Japanese rice wine
1teaspoonhoney
1teaspoonchile-garlic sauceor to taste
3-4cupslettuce, tornI used Butter Lettuce (see NOTES below)
1ripe avocadodiced
1tablespooncilantroleaves only
1/3cuproasted macadamia nutsroughly chopped
2teaspoonstoasted sesame seeds
2teaspoonsfish roealso known as fish eggs and ikura (optional)
Instructions
To toast the macadamia nuts, place them in a preheated 350 degree oven on a foil or parchment-lined baking sheet. Toast for 3-5 minutes. Set a timer to avoid burning them! Start with 3 minutes and go from there. (Alternatively, you can toast the nuts by placing them in a pan over medium heat for the same amount of time. Shake the pan occasionally.) Let the nuts cool slightly and then give them a rough chop.
Cut the tuna, against the grain, into thick planks of ¾ inch strips, and then into ¾-inch cubes. Place cubes into a medium sized bowl and combine with the scallions.
Mix together the sauce ingredients (gluten free soy sauce, sesame oil, mirin, honey, and chile garlic sauce.) Adjust seasonings to taste. For a sweeter sauce add more mirin and/or honey and for a saltier/toastier flavor adjust the soy sauce and sesame oil.
Pour 3/4 of the sauce mixture over the fish and scallions and combine. Reserve the remaining sauce to drizzle over the Poke bowls once bowls are assembled.
To assemble use two medium sized serving bowls. Place lettuce in each bowl and then top with the tuna/scallions. Next add the avocado, cilantro (optional), macadamia nuts, sesame seeds, and roe, if using. Finish with a light drizzle of the remaining sauce and serve!
Notes
I made these bowls with lettuce but you can also serve them over cold rice or quinoa.Salmon can be used instead of, or in combination with, the tuna.Try adding a squeeze of lime.Experiment with adding edamame, carrots, cucumbers, etc...Ultimately make the Poke your own!!