Bowl of poke with diced fish, vegetables, and sesame seeds beside bottles of Melinda's hot sauce on counter

Melinda's Poke Bowl

A fresh poke bowl with Melinda's touch.

Melinda's Poke Bowl

Asian

Main Dish

Melinda's Poke Bowl

Author:

Chef Fig

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A fresh poke bowl with Melinda's touch.

Ingredients

  • ½ lb ahi tuna sashimi grade, diced 1/2" cubes
  • 2 cups cooked rice
  • 1 tbsp ghee butter
  • 1 tsp garlic chopped
  • ½ tsp Kosher Salt

Poke Vinaigrette

  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Melinda's Mango Hot Sauce
  • 1 tbsp lime juice
  • 1 tbsp seasoned rice wine vinegar
  • 1 tbsp toasted sesame seeds
  • 1 tbsp Green Onion sliced thin

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Poke Bowl

  • ½ cup ripe mango diced 1/2" cubes
  • ¼ cup radish thinly sliced
  • ¼ cup English cucumbers thinly sliced
  • ½ each avocado thinly sliced
  • ½ cup edamame beans
  • ½ cup sprouts
  • 1 tbsp toasted sesame seeds
  • 1 tbsp furikake Japanese seasoning

Directions

  1. Heat a skillet to medium heat, add ghee butter, garlic, salt, and saute for 2 minutes or until aromatic. Add cooked rice until garlic butter is distributed and rice is warmed through. Remove from heat and divide into two bowls.

  2. In a separate bowl, mix the the ketchup, mayonnaise, and lime juice. Store in squeeze bottle until ready to use.

  3. In another bowl, mix all the vinaigrette ingredients together and add diced ahi tuna.

  4. To assemble, divide the prepared fruits and vegetables into the two bowls with rice, then top with the seasoned ahi, toasted sesame seeds, furikake, and a healthy drizzle of the jalapeno aioli.
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