Poke (pronounced Poh-keh) bowls were everywhere this Summer. We tried this recipe from our friends at Think Rice made from brown rice, fresh tuna and a mix of fresh ingredients. Healthy and gluten-free! Isn’t it the perfect dish to transition into Fall?
½ lemon, thinly sliced
¼ cup (60 mL) white vinegar
3 tbsp (45 mL) honey
10 oz (300 g) sashimi grade tuna, cubed
1 tbsp (15 mL) thinly sliced green onion
½ tsp (2 mL) salt
½ tsp (2 mL) toasted sesame seeds
1 cup (250 mL) chopped pineapple
1 tsp (5 mL) chipotle chili powder
2 cups (500 mL) grape tomatoes, quartered
¼ cup (60 mL) diced red onion
2 small avocados
4 cups (1 L) cooked USA Medium Grain Brown Rice
1 Belgian endive
1 cup (250 mL) shredded purple cabbage
In a small saucepan, blanch lemon slices in boiling water; drain water and stir in vinegar and honey. Simmer for 2 to 4 minutes until syrupy. Remove from heat and let cool.
In a small bowl combine tuna, green onion, salt, and sesame seeds. Combine pineapple with chili powder in separate small bowl. Toss tomatoes with red onion in a third small bowl.
Half and peel avocados, thinly slice each half crosswise, work slices into a strip then beginning from one end, curl slices into itself to create a rose shape.
To assemble bowls: Place 1 cup (250 mL) rice in bowl, add 2 endive leaves and fill with ¼ portion of tuna. Arrange lemon pickle, avocado rose, tomatoes, pineapple, and cabbage in bowl. Repeat with remaining ingredients to make 4 bowls.
Makes 4 servings.