Korean Ahi Poke Bowl
- For pickled carrot, in a small bowl combine carrot, vinegar, and 1/4 tsp. of the salt. In a medium bowl combine soy sauce, sesame oil, and gochujang. Add tuna, cucumber, 1/4 cup of the green onions, the white onion, and, if desired, seaweed; stir gently to coat. If desired, cover and marinate in refrigerator 30 minutes or up to 2 hours.
- Meanwhile, in a medium saucepan bring the water and remaining 1/2 tsp. salt to boiling. Stir in rice; reduce heat. Simmer, covered, 30 minutes or until rice is tender and water is absorbed. Let stand, covered, 10 minutes.
- Divide rice among bowls. Drain pickled carrot. Top rice with pickled carrot, tuna mixture, remaining 1/4 cup green onions, kimchi, and sesame seeds.
From the Test Kitchen
You can also use 2 cups purchased or leftover cooked brown rice. Reheat before using.
If you prefer, omit the marinating step for the tuna.
Nutrition Facts (Korean Ahi Poke Bowl)
- Per serving:
- 323 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 3 g polyunsaturated fat,
- 3 g monounsatured fat),
- 44 mg chol.,
- 827 mg sodium,
- 29 g carb.,
- 4 g fiber,
- 7 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet