spicy tuna bowl (kinda like poke)

category: quick & flavorful + summer bod (sub for brown rice)

Let me telllllll you! I love me some poke. Now I’ve never been to Hawaii so I def have not gotten the real version but me & my old coworker Janelle, would get these bootleg tuna poke bowls from basically a chipotle but for poke, when we both worked at Team Epiphany…AND THEY SLAPPED! lol

Anytime a tuna bowl, tuna crispy rice, spicy tuna roll or shasmini is on the menu basically anything tuna with tuna & rice & spicy…I’m ordering!

This is my version when it’s too hot to cook, it’s also quite refreshing and spicyyyyyyy!

Oh, and because it’s summer and we want something quick to eat I’m using minute jasmine rice…no hate for microwave rice here, we’re busy drinking aperol spritz’ outside instead of in the kitchen!

Ingredients (serves 2 )

• 1/2lb sushi grade tuna, cubed (sushi grade is any fish you can eat raw)

  • I get mine from the Hollywood Farmers Market (I go to Marilynn) but Whole Foods sells some or ask your seafood market guy!

• 1/2 shallot, finely chopped

• 1-2 thai chilis, thinly sliced

  • if you can’t find thai chilis use a red fresno pepper

• 2 tablespoons soy sauce

• 1 teaspoon fish sauce

• 1 teaspoon coconut sugar (or light brown sugar if you can’t find)

• 1/2 navel orange, squeezed

Bowl Toppings (feel free to add what you like too!)

• sliced avocado

• green onions

• cilantro

• cucumber

• jasmine rice (my favorite microwave brand)

  • seasoned with 1 teaspoon white sugar, 1 teaspoon rice wine vinegar

• 4-5 large garlic cloves, thinly sliced (reserved for making crispy garlic chips)

  • about 1/4 cup extra virgin olive oil

Tools

• paper towels

• sauce pan

• slotted spoon

• chef’s knive

• prep bowls

• cutting board

Directions

1. In a sauce pan with the heat turned off, add the extra virgin olive oil to the pan then add the thinly sliced garlic cloves. Pro tip: You want to start with the heat turned off because garlic can burn super quickly. Once the EVOO & garlic are in the pan, turn it on medium heat and watch it closely and move around with a spoon, as it starts to sizzle and turn the littlest bit of golden brown, remove from the heat with a slotted spoon and place on paper towel to drain an excess oil. They will automatically crisp up!

2. In a bowl combine all the ingredients for the sauce: soy sauce, fish sauce, fresh squeezed orange juice, thai chilis, shallots & coconut sugar and set aside.

3. Microwave and season your rice with sugar, rice wine vinegar and salt.

4. Once your rice and all your toppings/garnishes are done then add your cubed tuna to the sauce. You don’t want to let the tuna sit in the sauce too long because the orange juice will start to cook the tuna since it’s acidic…so serve immediately!