Cook’s in the Kitchen: Ahi Poke Bowl

“This dish reminds me that where you source your food is just as important as the food itself. Purchasing sustainable seafood from reputable vendors is an absolute must. ESPECIALLY when your serving it raw!   As a chef it gives me a great deal of comfort when we serve athletes food that they are being fed high quality, sustainable, nutritious food.  I won’t feed them anything I won’t eat myself.” -Executive Chef Michael Johnson  

INGREDIENTS:

Tuna and Salmon Portion

• 1/4 lb wild caught coho or king salmon. (cut into ¾-inch cubes) No farmed fish!

• 1/4 pound sushi grade tuna (cut into ¾-inch cubes)

• 2 tablespoons thinly sliced white onion

• ¼ cup chopped scallions

• 1 tablespoon reduced sodium soy sauce or gluten-free tamari

• ½ teaspoon sesame oil

• ¼ teaspoon sriracha

Bowl

• 1 medium mango

• 1 small Hass avocado (4 ounces)

• ½ medium cucumber

• ½-1 small jalapeno (to taste)

• 2 scallions

• 1 cup cooked brown rice

• 2 tablespoons chopped roasted Macadamia nuts

• 1 teaspoon toasted sesame seeds

• Lime wedges (for serving)

• Reduced sodium soy or gluten-free tamari (for serving (optional))

• Sriracha (for serving (optional))

INSTRUCTIONS:

1.            In a medium bowl, combine tuna with onion, scallions, soy sauce, sesame oil and sriracha.

2.            Gently toss to combine and set aside while you prepare the bowls.

3.            Peel, seed and cube the mango and avocado.  Peel, halve, seed and thinly slice the cucumber.  Thinly slice the jalapeno and scallions.

4.            In 2 bowls, layer 1/2 the rice, 1/2 the tuna, mango, avocado, cucumber, jalapeno and scallions.

5.            Top with Macadamia nuts and sesame seeds and serve with lime wedges and extra sauce on the side, if desired.