Ahi Tuna and Sushi Rice Poke Bowls

Poke bowls are one of my favorite year round dinners when you want something that's light and refreshing while also satisfying. I love to make mine with a nicely seasoned sushi rice as the base - it helps balance out all the other components of the dish. The rice takes the longest to cook, so you'll get that going first while you prepare everything else. Other than a bit of chopping and dicing, this recipe is so easy to pull together. The key is buying really good tuna - you want it to be sushi grade (ask your butcher / fishmonger).

For me, the extra special topping is a sprinkling of crispy onions - I buy mine at Whole Foods near the salad dressings / crouton / salad toppings aisle, but most stores have some kind of crispy or fried onions or shallot, even GF. The crunch adds a lot to the overall texture of the dish, but you can totally skip it if you prefer. This poke isn't overly spicy, so if you want to bump up the heat a bit you can add a little more of your favorite hot sauce, or make a spicy mayo by combining sriracha or your hot sauce / chili paste of choice with a little mayo and a splash of soy sauce or tamari.

Use tamari here to keep the dish GF and use a GF ponzu or sub a little extra tamari (instructions for these substitutions are in the recipe below).

Serves 2, possibly with leftover rice depending on how much rice you like in your bowl!