ahi poke

Three of my four kids love sushi… wait, I should rephrase that… all four love sushi, but one sticks to miso soup, cucumber rolls and lobster eggrolls. Three of my four kids love raw fish. In any form. Sushi rolls, nigiri, sashimi, carpaccio… etc. While I love that they are so adventurous, sushi for a family of six, especially when two of those six are almost 15 and can eat three times the normal serving size, can be slightly expensive. It’s a rare, but beloved treat.

In order to curb that sushi craving (which can happen almost once a week), we make do with sushi night at home. Some times we do make your own rolls, sometimes I make tuna carpaccio with crispy faro and calabrian chili oil, sometimes it’s miso soup and tempura vegetable night, and sometimes we make poke bowls.

This particular poke bowl is a little different, in that instead of making a spicy tuna and separating out all the different components, here I mix cubed sashimi grade ahi together with cucumber and avocado and toss with a sweet asian sauce. It’s perfect on it’s own, or served over sushi rice.

Ingredients:

1 1/2 lbs sashim grade ahi, cubed

1 cucumber, peeled, seeded, and cubed

1 1/2 avocado, peeled, pitted, cubed and rinsed with cold water (see quick tips)

1/2 bunch green onions, sliced

1 inch knob ginger, peeled and grated

1/2 bunch cilantro, leaves removed from stem and rough chopped

1/4 cup tangerine juice

1/8 cup coconut aminos

1 tsp fish sauce

1/4 cup rice vinegar

1/8 cup sesame oil

Directions:

In a pint sized mason jar, combine juice, coconut aminos, fish sauce, vinegar, and oil. Cover and shake to combine. If you don’t have a mason jar, pour ingredients in a small bowl and whisk to combine.

Place ahi, cucumber, avocado, onions, ginger, and cilantro together in a medium bowl. . Pour marinade over ingredients, and gently stir to coat and mix ingredients without mashing the avocado.

Serve alone, or over rice.

This also makes the perfect appetizer when placed in individual cups and topped with crispy nori.