Recipe

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Ingredients

1/4 c. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
1 lb. sushi-grade ahi tuna, cut into bite-size pieces

FOR SERVING
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish

Preparation

  1. Make white rice: Rinse the rice and simmer it, covered, for 18 minutes in water seasoned with rice vinegar, sesame oil and salt. Fluff the rice a bit, then let it sit, covered for another 2-3 minutes until it’s fluffy and all the liquid has been absorbed.
  2. Make the salmon and ahi poke! Gently stir together the cubed, raw ahi tuna and salmon with soy sauce, green onions, sesame oil, rice vinegar and ginger juice. Set it in the fridge for at least 15 minutes to let the flavors meld.
  3. Make the cucumber salad. Stir sliced cucumber with a simple dressing of rice vinegar, sugar, salt, red pepper flakes, and sesame oil.
  4. Make the wasabi citrus sauce! Just mix the mayo, wasabi, lemon juice, sesame oil and sugar in a bowl until you’ve got a uniform sauce.
  5. To assemble, divide the rice between 4 bowls, top with poke, cucumber salad and any of the desired toppings. Drizzle the bowls with the wasabi citrus sauce.
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Enjoy!

Big love, Aria

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