envy™ Apple & Jalapeno Tuna Poke Bowl

INGREDIENTS

  • For the rice
  • 1 cup sushi rice, rinsed
  • 1.5 cup water
  • 2 tsp canola oil
  • 2 tsp rice wine vinegar
  • 2 tsp tsp kosher salt
  • For the vinaigrette
  • 1/2 tsp sesame oil
  • 4 tsp low sodium soy sauce
  • 3 tbsp ponzu sauce
  • 1/2 tsp microplaned ginger (very finely grated)
  • 1/2 tsp kosher salt
  • For the tuna
  • 3 cups (500 g) fresh tuna, medium diced
  • 2 jalapeno, stem/seeds removed and finely chopped
  • 1 cup envy™ apple, small diced
  • 1 cup spring onions, thinly sliced

METHOD

  • Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender
  • Once the rice is cooked, season with canola oil, rice wine vinegar, and salt
  • Whisk together the ingredients for the vinaigrette and toss with diced tuna
  • Toss the seasoned tuna with the jalapeno, apples, jicama, and scallions
  • Scoop rice into a bowl, top with the poke, and enjoy!

Credit: Lorin Peters- @LorinMichel

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