Tuna Poke Bowl
 This ahi tuna poke bowl combines tender marinated tuna, sushi rice, and all the toppings you love—from creamy avocado to crispy chips. Customize it to your tastes and dig into a fresh, flavor-packed meal in under 30 minutes. Ingredients ¼ cup + 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 tablespoon sesame oil 2 tablespoons honey 1 tablespoon Sambal Oelek (see note) 2 teaspoons fresh grated ginger (see note) 3 scallions, white and green parts, thinly sliced 1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into ¼ or ½-inch pieces 2 cups sushi rice, cooked according to package instructions (any other type of rice or grain can be substituted) ¼ cup + 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 tablespoon sesame oil 2 tablespoons honey 1 tablespoon Sambal Oelek (see note) 2 teaspoons fresh grated ginger (see note) 3 scallions, white and green parts, thinly sliced 1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into ¼ or ½-inch pieces 2 cups sushi rice, cooked according to package instructions (any other type of rice or grain can be substituted) Optional Toppings Sliced avocado Sliced cucumber Edamame Pickled ginger Diced mango Wonton crisps or potato chips Sesame seeds Sliced avocado Sliced cucumber Edamame Pickled ginger Diced mango Wonton crisps or potato chips Sesame seeds Instructions In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour. To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side. Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour. To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side. Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (Nutritional data does not include optional toppings -- 6 servings) Calories: 411 Fat: 8 g Saturated fat: 1 g Carbohydrates: 59 g Sugar: 6 g Fiber: 0 g Protein: 24 g Sodium: 943 mg Cholesterol: 29 mg Per serving (Nutritional data does not include optional toppings -- 6 servings) Calories: 411 Fat: 8 g Saturated fat: 1 g Carbohydrates: 59 g Sugar: 6 g Fiber: 0 g Protein: 24 g Sodium: 943 mg Cholesterol: 29 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.