Tuna Poke Bowls

You can use any rice or vegetables of your choice... these are the ingredients I had on hand.

2 cups cooked jasmine rice, follow cooking cooking directions on the package

½ lb sushi grade tuna, cut into 1/2 inch cubes

3 tbsp low sodium soy sauce + more for serving

1 tbsp Gochujang or more to taste

1 tbsp sesame oil

1 tbsp rice wine vinegar

½ red bell pepper finely chopped

½ yellow bell pepper finely chopped

½ zucchini finely chopped (scoop out the center flesh and seeds)

2 scallions thinly sliced on the bias, (reserve some for garnish)

¼ cup fresh cilantro leaves

Sprinkle of Rice Seasoning blend (found in the Asian aisle, it has a blend of sesame seeds, seaweed and spices)

In a medium bowl combine tuna, soy sauce, Gochujang, sesame oil, rice wine vinegar, both the chopped peppers, zucchini, and scallions. Use a silicone spatula and gently mix to combine.

In 2 bowls, layer 1 cup of rice, 1/2 the tuna mixture, sprinkle of the rice seasoning blend, cilantro and scallions.

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Tuna Poke Bowls