Wasabi, Miso, Ginger Tuna "Poke" Bowls
This light yet filling poke inspired rice bowl comes together in just 20 minutes. Our favorite combination includes McAdams Canned Albacore tuna, daikon shoots, cucumber, carrot, scallions & avocado but you can easily add any vegetables you may have on hand to customize this recipe. Serves 2
4 tbsp Wasabi, Miso Ginger sauce (see recipe below)
1 can of McAdams Tuna
2 cups of cooked sushi rice of your choice
1/2 cup Spring Mix
Daikon Sprouts (optional)
Cook rice using the method of your choosing. While rice cooks, make the sauce and prepare your vegetables. Using a peeler, first remove skin from carrot and then peel carrot into long ribbons. Quarter the cucumber, removing skin if desired. Remove skin and pit from avocado and slice.
To arrange the bowls: first place 1 cup of seasoned rice in the bowl. Top with drained and flaked McAdam albacore tuna, avocado, spring mix, cucumber, carrot and daikon shoots. Top each bowl with 2 tablespoons of dressing and furikake to taste. Enjoy!
Wasabi, Miso, Ginger Dressing Recipe
This multi-purpose dressing pairs well with tuna and veggies. Use is to add zing to a rice bowl, hand roll or salad. We recommend using a stick blender or blender for a smooth and fully emulsified sauce. This recipe only gets better with time, so make double!
1 tsp honey
1 tbsp white miso paste
½ tsp wasabi powder (or to taste)
½ cup neutral oil such as canola
¼ cup (or 4 tbsp) Rice Vinegar
1 clove of garlic, finely minced
½ tsp grated or finely minced ginger
1 tbsp water
Salt to taste
Best method: Combine all ingredients in a jar or container that is just wider than your stick blender, or put all ingredients in traditional blender. Blend to combine and season with salt and pepper if desired.
Or, combine all ingredients in a bowl and whisk until emulsified