Poke Bowl with Ginger Sauce

by Leslie Myers


  • 1 pound sushi grade tuna, cubed
  • 1 cup diced cucumber, plus extra for garnish
  • 1 radish, sliced thin for garnish
  • 1/2 avocado, peeled, pitted and thinly sliced
  • 1/4 cup chopped scallions
  • 2 Tbsp. soy
  • 1 Tbsp. sesame seeds
  • 1 tsp. lemon juice
  • 1 tsp. sesame oil
  • 1 tsp. rice vinegar
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. kosher salt
  • 1 cup Jasmine rice
  • 1 Tbsp. ghee or butter
  • 1 Tbsp. grated fresh ginger
  • 1 small shallot, sliced thin
  • small head of Bibb lettuce
  • microgreens, for garnish
Poke Bowl with Ginger Sauce

Mila Lowe

Cube the tuna and place in a bowl. Add soy sauce, scallions, diced cucumber, sesame seeds, lemon juice, sesame oil, rice vinegar, red pepper flakes, and salt. Toss to coat. Cover and refrigerate for at least 30 minutes.

In a saucepan over medium heat, add ghee or butter, grated ginger and sliced shallot. Cook for about 1 minute or until soft and fragrant. Add rice and mix thoroughly. Add 2 cups water and turn to high heat. When rice begins to boil, turn heat to low and continue cooking for 20-25 minutes, stirring occasionally. Once the liquid has been absorbed, season with salt and pepper, place a lid on top and set aside. Rice will be done by the time liquid absorbs.

In a new bowl, layer leaves of Bibb lettuce on one side of the bowl. Spoon enough rice to fill the bottom. Add tuna, sliced cucumber, radish, and avocado. Garnish with avocado, extra sesame seeds and microgreens. Add more soy sauce if desired.

Yield: 2 servings