Ahi Tuna Poke Bowl with pickled cucumbers

Course: Main Dish

Prep Time: 25 Minutes

Servings: 4 People

Ingredients

• 1 Pound Ahi Tuna Steaks, cut into 3/4" cubes
• 1/4 cup Soy Sauce
• 1 teaspoon Rice Vinegar
• 1.5 teaspoon Sesame Oil
• 3/4 teaspoon Crushed Red Pepper Flake
• 1/3 cup Green Onion, Sliced
• 1/2 Teaspoon Sesame Seeds, plus more for garnish
• 3 Cups cooked Brown Rice
• 2 Avocados, sliced
• 2 large carrots, shredded
• 1 cup cooked Edamame

   

  For Pickles:
• 1/2 cup rice wine vinegar Kikkoman
• 1/2 cup water
• 1/3 cup sugar
• 1.5 teaspoons kosher salt
• 1/2 teaspoon red chili flakes, dried
• 1 English Cucumber, cut into ⅛-inch slices

Instructions

1. Wash the rice under running water and cook it according to the manufacter's instructions.
2. In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
3. Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
4. Add cooked rice, vegetables, tuna poke and desired toppings to each bowl.

    

   For pickles:
5. Combine vinegar, water, sugar, salt, and chili flakes in a medium saucepan and bring to a boil over high heat.
6. Remove from heat. Add cucumber slices and stir.
7. Let it rest for 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.

    

   Assemble and serve, or have everyone make their own