4cupssteamed white rice(sushi, whole wheat, Jasmin)
1cupfresh pineapple, cut into chunks
1cuppurple cabbage, shredded
1cupred pepper, sliced
1cupedamame, shells removed, cooked
1Tablespoonsesame seeds or Japanese sesame seeds
Optional Additional Toppings: avocado, macadamia nuts, red pepper flakes.
Pat tuna dry with a paper towel. Cut into bite-sized cubes using a sharp knife.
In a medium-sized bowl, add the soy sauce, rice vinegar, sesame oil, ginger, honey, and sea salt. Whisk until combined.
Place the cubed fish into the bowl with the marinade. Gently toss, then cover and refrigerate while you prepare the bowls.
To make the aioli sauce, mix together the mayonnaise and sriracha sauce. Set aside.
When assembling the bowls, the 1 cup amounts of each topping make it easy to equally divide into 4 bowls. Just evenly distribute in 1/4 cup amounts. However, you can do any amount of each item you desire. You can even leave out or add anything you would like.
First, place 1 cup of rice in each bowl. Next, divide and add the desired amounts of vegetables, pineapple, and marinated fish.
Place the aioli sauce in a plastic sandwich bag, and ever so slightly snip a tiny edge off the corner of the bag using scissors. This will allow you to drizzle the aioli sauce over the poke bowls. You want the snip to be small so you can control how much comes out. Sprinkle with sesame seeds and enjoy this island meal!