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Take this restaurant-quality dish and make it in your own kitchen. This poke bowl packs a punch of flavor and protein, and makes a satisfying meal after a hard training session.
Makes 4 bowls
16-20 oz sushi grade tuna (any type, look for sustainably sourced)
½ cup finely chopped green onions
¼ cup low sodium soy sauce or tamari
2 tablespoon toasted sesame oil
2 tablespoons garlic-chili sauce
1 tablespoon freshly chopped cilantro
1 tablespoon toasted sesame seeds
3 cups cooked brown rice
1 1/3 cups prepared seaweed salad*
2 cups sliced English cucumber
*Seaweed salad can be found at the sushi counter, cooler, in most major grocery stores.
1. In a medium sized bowl, whisk together the green onions, soy sauce (or tamari), sesame oil, garlic-chili sauce, cilantro and sesame seeds.
2. Dice the tuna into small pieces and add to the bowl. Toss with the sauce until well combined. Let sit in fridge for 20 minutes, or up to overnight.
3. Divide the brown rice into 4 bowls (3/4 cup each). Top each bowl with ¼ of the tuna poke, 1/3 cup of the seaweed salad, and ½ cup of the sliced cucumber.
Want to try some of Jessica Cerra’s cooking in person? She’s the featured chef for our upcoming Triathlete Magazine Training Camp. Sign up here!
The 2014 Events DC Nation’s Triathlon is set for Sept. 7, 2014. Learn about the all-new sprint race and relay options at Nationstri.com.