Enjoy your favorite poke bowl at home with this easy ahi poke recipe and plating technique.
- 25 grams macadamia nuts (chopped) - 1/4 teaspoon coarse salt (to taste) - 325 grams tuna (cut into cubes) - 50 grams sweet onion (chopped) - 3 tablespoons soy sauce - 1 tablespoon toasted sesame oil - 1 teaspoon sugar - 2 teaspoons sesame seeds - 75 grams shelled edamame - 60 grams watermelon radish - 40 grams lettuce - 40 grams daikon sprouts - 2 servings cooked rice
Mix the macadamia nuts and sea salt together to make inamona.
Add the tuna, onions, soy sauce, sesame oil, sugar, and sesame seeds to a bowl and stir to combine.
Arrange the vegetables in layers over two bowls of rice, leaving a space in the front.
Split the poke along with some of the sauce between the two bowls.
Garnish the poke bowl with edamame and a sprinkle of inamona.