I love this blend of cultures! Japanese, Hawaiian and Mexican! This tuna-serrano poke bowl blends fish, rice and spicy peppers into one delicious bowl of goodness!
A lot of people get scared of prepared raw fish at home, and I'm here to tell you that the secret to successfully doing it is to find the best-quality tuna. Make sure to buy "sushi grade" tuna and ask for help if you are feeling insecure about it. Better to be safe than sorry.
If you are still not too convinced, remember, you can also use cooked tuna or salmon.
- 3 CUPS BROWN RICE
- 30 OZ. TUNA FRESH, DICED INTO CUBES
- 3 AVOCADOS
- 5 LEMONS JUICED
- 2 CUCUMBERS DICED, SEEDED AND PEELED
- 1 CUP SOY SAUCE LOW IN SODIUM
- 3/4 CUP SESAME OIL
- 3/4 CUP RICE VINEGAR
- 1/4 CUP SCALLIONS FINELY CHOPPED
- 1 SERRANO CHILE REMOVE VEINS AND SEEDS IF YOU DO NOT LIKE IT TOO SPICY
- SEA SALT A PINCH
- BLACK PEPPER FRESHLY GROUND
- BLACK SESAME SEEDSTOASTED (OR WHITE)
- Cook rice according to packaged directions. Reserve.
- Dice fresh tuna into 1/2 inch cubes, refrigerate while you prepare the marinade.
- Dice avocado into cubes and reserve in cold water with lemon. Reserve in refrigerator.
- Mix soy sauce, sesame oil, rice vinegar and lemon, adding chives, salt, pepper and serrano chile.
- Add tuna and avocado and mix. The tuna will cook by itself with the lemon juice, no need to cook before.
- Serve rice in a soup plate or bowl. Top with tuna mixture.
- Enjoys immediately.