Strawberry + Tuna Poke Bowl

Name: Strawberry + Tuna Poke Bowl
Prep time: 30 min
Yield: 2
Ingredients: 1 cup sushi rice, rinsed; 1½ cups water; 2 teaspoons canola oil; 2 teaspoons rice wine vinegar; 2 teaspoons kosher salt; ½ teaspoon sesame oil; 4 teaspoons low sodium soy sauce; 3 tablespoons ponzu sauce; ½ teaspoon microplaned ginger (very finely grated); ½ teaspoon kosher salt; 3 cup (500 g) fresh tuna, medium diced; 2 jalapenos, stem/seeds removed and finely chopped; ⅔ cup California Giant strawberries, small diced + more to garnish; ½ cup jicama, peeled and small diced; 1 cup scallion greens, thinly sliced

Prep Time30 min

Serves2

Poke bowls are known for being fresh and delicious! Add strawberry to your tuna poke bowl for an extra bit of fresh and a dynamic flavor.

INGREDIENTS

For the Rice:

1 cup sushi rice, rinsed
1½ cups water
2 teaspoons canola oil
2 teaspoons rice wine vinegar
2 teaspoons kosher salt

For the Vinaigrette:

½ teaspoon sesame oil
4 teaspoons low sodium soy sauce
3 tablespoons ponzu sauce
½ teaspoon microplaned ginger (very finely grated)
½ teaspoon kosher salt

For the Tuna:

3 cup (500 g) fresh tuna, medium diced
2 jalapenos, stem/seeds removed and finely chopped
⅔ cup California Giant strawberries, small diced + more to garnish
½ cup jicama, peeled and small diced
1 cup scallion greens, thinly sliced

DIRECTIONS

- - Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender.
- - Once the rice is cooked, season with canola oil, rice wine vinegar, and salt.
- - Whisk together the ingredients for the vinaigrette and toss with diced tuna.
- - Toss the seasoned tuna with the jalapeno, strawberries, jicama, and scallions.
- - Scoop rice into a bowl, top with the poke, and finish with fresh sliced strawberries.