This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! Plus, in this summer heat it’s refreshing, quick and easy. Looking for some other seafood recipes to try? Check out these Salmon Nuggets, Shrimp & Sausage Skewers, or these Mahi Mahi Tacos!
Rice: I’m using U.S.-grown long grain white rice with these ahi poke bowls. Long grain rice has a long, slender kernel and cooks lighter, fluffier, and more separated than medium or short grain rice. You can also use sushi rice, brown rice, or your favorite rice! Here is an informative list on U.S. Rice Varieties. Ahi Tuna Steaks: You’ll need 1 lb. for this recipe. Be sure to purchase high-quality, sushi-grade ahi tuna from the grocery store or fish market since you will be consuming raw fish. Fresh is best. Marinade: I’m using sesame oil, soy sauce, rice vinegar, fresh garlic and ginger, and green onions. It’s simple and downright delicious! Toppings and mix-ins: There is a lot of flexibility when it comes to what you want to add to your bowls. We love adding in avocado chunks, edamame, wasabi peas, toasted sesame seeds and black sesame seeds. Other toppings and add ins: shredded carrots, cucumber, spicy mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango chunks, seaweed, pickled ginger, shredded purple cabbage, etc.
Make this into salmon poke by using sockeye salmon! Add your favorite pickled veggies to liven up the bowl. Be sure to add crunch! Fried shallots, carrot, cucumber or wasabi peas are some of our favorite options. Drizzle with a spicy sauce: try combining 2 Tbsp. mayo or Greek yogurt with 1 Tbsp. Sriracha and a squeeze of lemon to drizzle over the bowl prior to serving.
