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very easy to make, tastes professional every time

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Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice - YES please!!

Spicy Tuna Poke Bowl

My poke bowl obsession runs as deep as my sushi obsession and I am not alone! In the past year or two, New York has exploded with poke bowl restaurants from the NYC to the end of Long Island. But the great news, it's just as easy to make from scratch! More recipes like this spicy tuna poke bowl you may like are Ahi Poke Bowls with Mango, California Shrimp Stacks and California Spicy Crab Stuffed Avocados.

My friend went tuna fishing and gave me fresh tuna (lucky me!), which inspired these spicy poke bowls! They are so easy to make, all you need is some fresh sushi grade tuna or salmon, rice and add your favorite toppings. I had them for dinner which I shared on my instagram story and had so many questions I figure I would share the recipe.

What is Poke?

Poke is a dish traditionally made with fresh raw fish and toppings like onions and seaweed, has been popular in Hawaii for decades.

To start my poke bowl, I used sushi rice and basically followed the directions on the package, but for this post I used short grain brown rice which I buy frozen and takes 3 minutes to heat up. You can use either, or keep it low-carb by using cauliflower rice or zucchini noodles instead.

Is the rice in a poke bowl hot or cold?

Poke bowl is made with super cold tuna or fish served over warm sushi rice, brown rice or black rice. The contrast of warm and cold make it a delight.

How To Buy Sushi Grade Fish

Find a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.

Ask questions. Always talk to the vendors before buying the fish to make sure it's safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.

Use your senses. The fish should smell fresh like the ocean, never fishy. The color should be vibrant.

How long does a poke bowl stay fresh?

It's best to eat raw fresh poke the day you make it, but it will keep in the fridge up to two days.

Spicy Mayo

I was surprised how many questions I had about the spicy mayo. It's so simple, just mayo and sriracha. Make it as spicy or mild as you wish. You can use full fat mayo or light mayo, I use what I have on hand. I usually make a larger amount which I keep refrigerated in a squirt bottle to make it easy to drizzle over my poke bowl.

More Tuna Salad Recipes:

Photo credit: Jess Larson

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Spicy Tuna Poke Bowls (Obsessed!) - Skinnytaste

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Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice - YES please!! My poke bowl obsession runs as deep as my sushi obsession and I am not alone!

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so yummy, tastes really good with cucumbers and chickpeas for a fuller salad experience

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Healthy

Yield Serves four to six (the recipe makes about 2/3 cup dressing)

Time About 10 minutes

Ingredients

1 ½ pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced

4 tablespoons sesame tahini

⅓ cup water

2 tablespoons freshly squeezed lemon juice

1 to 2 garlic cloves

Salt to taste

½ teaspoon cumin seeds, lightly toasted and ground

Freshly ground pepper or Aleppo pepper to taste

1 to 2 tablespoons chopped flat-leaf parsley

Preparation

1. Arrange the sliced tomatoes on a platter.

2. Mix together the tahini, water and lemon juice. Combine the garlic with 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Stir into the tahini mixture. Add the cumin, then salt and pepper (or Aleppo pepper) to taste. Thin out with water if the dressing is too thick to pour. Drizzle over the sliced tomatoes, sprinkle on the parsley and serve.

Advance preparation: The dressing will be good for a couple of days in the refrigerator, but it will thicken and become more pungent. Thin out with water as desired.
Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Tomato Salad With Turkish Tahini Dressing Recipe

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Healthy Yield Serves four to six (the recipe makes about 2/3 cup dressing) Time About 10 minutes 1 ½ pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced 4 tablespoons sesame tahini ⅓ cup water 2 tablespoons freshly squeezed lemon juice 1 to 2 garlic cloves Salt to taste ½ teaspoon cumin seeds, lightly toasted and ground Freshly ground pepper or Aleppo pepper to taste 1 to 2 tablespoons chopped flat-leaf parsley Arrange the sliced tomatoes on a platter.

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fish sauces tastes great, i like to chop up sprouts into pretty small pieces, i never use mint but assume it would be good

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Photo by James Ransom

Author Notes

This recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku by David Chang and Peter Meehan (Clarkson Potter, 2009) - Genius Recipes

Momofuku's Roasted Brussels Sprouts With Fish Sauce Vinaigrette

Prep time 20 minutes

Cook time 35 minutes

Serves 4 to 6, as a side

Ingredients

Fish Sauce Vinaigrette

¹/₂ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

¹/₄ cup water

¹/₄ cup sugar

Directions

1. Roasted Brussels Sprouts

2. Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

3. Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.

4. To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.

5. To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don't crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges-i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn-remove them to a paper towel-lined plate or tray.

6. Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.

1. Fish Sauce Vinaigrette

2. Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

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Momofuku's Roasted Brussels Sprouts With Fish Sauce Vinaigrette Recipe on Food52

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Photo by James Ransom Author Notes This recipe will add much-needed spark to your winter diet (and your Thanksgiving spread).

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delicious, ate without buns with side of lemony brussels sprouts slaw, weird but magical meal

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Shrimp Burgers with Old Bay Mayo

1. For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.

2. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.

3. For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.

4. To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

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Shrimp Burgers with Old Bay Mayo For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix.

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a little strange but honestly so good, apple really makes this pop

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Easy

Yield 8 servings

Time 30 minutes

Ingredients

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

1 tablespoon lemon zest

¼ cup olive oil

1 ½ pounds brussels sprouts, trimmed and shredded

1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded

1 large shallot, chopped

Salt

Freshly ground black pepper

¼ cup chopped fresh mint leaves

Preparation

1. To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.

2. Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

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Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It's not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld

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Turmeric-Black Pepper Chicken With Asparagus Recipe

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In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs