Spicy Ahi Tuna Bowls

Eat Healthy

A local girl from the Garden Isle, Kauai Medical Clinic Pediatrician Dr. Grace Galiza is a major foodie who likes to explore the island’s cuisine scene. 

However, as a busy physician, she also knows the importance of having a few go-to dishes she can turn to when work gets hectic. 

Among her favorites are these Spicy Ahi Tuna Bowls. 

Ahi, also known as yellowfin tuna, is a tender, flavorful fish that is high in protein but low in fat. 

Seek out the best sushi-grade ahi you can find and add fresh ingredients like avocado, cucumbers, bean sprouts, sliced peppers – whatever floats your boat! 

“There’s no right or wrong way to assemble an ahi poke bowl,” Galiza says. “I like to top mine with thinly sliced cucumbers, sliced avocado and pickled ginger, then sprinkle with furikake, roasted sesame seeds and scallions.” 

Enjoy! 

 

Spicy Ahi Tuna Bowls

Serves 4

 

Ingredients:


For the rice (may also substitute with sushi rice):

1 2/3 cups water

1 cup short-grain brown rice, rinsed

3 tablespoons rice wine vinegar

2 tablespoons organic cane sugar (or liquid sweetener of your choice)

1/2 teaspoon sea salt


For the wasabi soy sauce:

1-1 1/2 teaspoons wasabi

1/4 cup low-sodium soy sauce

1/2 teaspoon rice vinegar

1/4 teaspoon sesame oil


For the sriracha chili aioli:

1/4 cup mayonnaise

1 teaspoon sriracha sauce
 

8 ounces sushi-grade ahi or yellowfin tuna

1/2 Japanese cucumber, thinly sliced

1/2 avocado, sliced

4 sheets nori (roasted seaweed), julienned

Pickled ginger

1 teaspoon roasted sesame seeds

 

Directions:

1. Prepare rice according to package directions and chill in refrigerator. When cool, add rice wine vinegar, liquid sweetener and salt.

2. Chill the ahi tuna in the refrigerator to make it easier to slice. Dice into small cubes, about 1 inch in size.

3. To prepare the wasabi soy sauce, place all ingredients into a small dish and whisk together until well-blended. Combine this sauce with diced ahi and chill in fridge for about 30 minutes.

4. To prepare the sriracha chili aioli, place ingredients into a small dish and whisk to blend. You can spoon into a small zip-top bag and cut off the corner when ready to drizzle the aioli over the fish, or simply just coat the fish evenly.

5. Spoon rice evenly into the bottom of four small bowls. Place the spicy ahi tuna over the rice.

6. Top with cucumbers, avocado and pickled ginger. Sprinkle with furikake, roasted sesame seeds and scallions.

 

Nutritional information per serving:

Calories: 401; Carbohydrates: 46.9g; Protein: 19.7g; Total Fat: 13.9g; Saturated Fat: 2.4g; Cholesterol: 31mg; Dietary Fiber: 4.5g; Sodium: 1,298mg

 

 

Published on: July 6, 2018