CEO Perry Raso with the Culinary Team, Matunuck Oyster Bar, Matunuck
We like to create opportunities to showcase locally caught seafood. Our poke bowl is a great way for guests to enjoy a lighter, healthier option that is packed with great flavors from land and sea.
Ingredients
SERVINGS: 2 Serving(s)
Ginger Aioli
- 1 cup mayonnaise
- 2 tablespoons soy sauce
- 1 teaspoon sriracha sauce
- 1½ tablespoons fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon powdered sugar
- ½ teaspoon toasted sesame oil
Poke Bowl
- 2 cups cooked, short-grain sticky rice
- 4 ounces fresh, sushi-grade yellowfin tuna, diced
- ¼ cup edamame
- ¼ cup thinly sliced red bell pepper
- ¼ cup shredded carrot
- ¼ cup diced cucumber
- ½ ripe avocado, sliced
- ¼ cup Goma Wakame sesame seaweed salad
- 2 teaspoons toasted sesame oil
- 4 teaspoons tamari sauce
- Ginger aioli (see above)
- Fried wonton strips for garnish
Preparation
First, prepare the ginger aioli by combining the ingredients in a small bowl and whisking until smooth. Set aside (or refrigerate up to 1 week).
Next, divide rice evenly among 2 individual serving bowls. Arrange equal portions of the tuna, edamame, pepper, carrot, cucumber, avocado and seaweed salad atop the rice. Sprinkle each bowl with sesame oil and tamari and drizzle the ginger aioli across the top. Top with wonton strips and serve. Enjoy!
