MADISON (WKOW) -- With the weather breaking, we wanted to share a recipe with you that is the epitome of freshness.
Registered dietitian and chef, Julie Andrews, joined us in the Wake Up Wisconsin Kitchen at Furniture and Appliance Mart in Madison to teach us how to make poke bowls.
Below is here recipe. Check out the video link attached to this story for step by step instructions.
Tuna & Marinade
2 Tbsp. low sodium soy sauce
2 Tbsp. brown sugar
1 Tbsp. rice wine vinegar
½ Tbsp. sesame oil
Splash fish sauce
1-inch piece fresh ginger, grated
3 cloves garlic, grated
1 lb. fresh ahi tuna (high quality), cubed
2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
3-4 Tbsp. rice wine vinegar
2 cups cooked sushi or Jasmine rice
½-1 cup diced mango
1-2 ripe avocados, sliced
3 green onions, sliced
2-3 Tbsp. toasted sesame seeds
Spicy mayo (¼ cup mayo + 1-2 Tbsp. Sriracha), for serving
In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined. Add cubes of fresh ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour.
In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine. Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)
To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired.
*To make these appetizer size, use small ramekins to build 10-12 mini poke bowls.