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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