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
Jalapeno Aioli
- ½ cup Melinda's Jalapeno Ketchup
- ½ cup Mayonnaise
- 2 tbsp lime juice
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
Instructions
- 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.
- In a separate bowl, mix the the ketchup, mayonnaise, and lime juice. Store in squeeze bottle until ready to use.
- In another bowl, mix all the vinaigrette ingredients together and add diced ahi tuna.
- 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.
