Poke Bowls

ingredients:

for the tuna-

1.5 lbs sushi grade tuna, cubed

1 tbsp coconut aminos

2 tbsp tamari

.5 tbsp rice wine vinegar

.5 of a sweet onion (Valencia onion), thinly sliced

about .25 c of macadamia nuts, finely chopped

3 scallions, thinly sliced

for the base-

any type of short-grain rice

leafy greens (optional)

toppings (optional and adjustable)-

lightly salted persian cucumbers, thinly sliced

red mango, diced

fried garlic and/or shallots

defrosted edamame

sushi ginger

avocado

the sauce-

double the base marinate and add freshly grated garlic and ginger

spicy mayo (optional)

method:

combine the tuna with the marinate ingredients, nuts, and onions. let the mixture sit covered in the fridge for at least an hour

in the meantime you can cook your rice, prep your toppings, make your sauces, and fry the shallots and garlic chips

to fry the shallots and garlic, first slice them very thinly using either a sharp knife or mandolin

add them to a cold pot and cover with a neutral oil (like avocado). turn the heat to medium, then increase it to medium-high, constantly stirring, until everything starts to brown lightly. the shallots and garlic will continue to brown after being removed from the oil

with a slotted spoon, transfer everything to a paper towel-lined plate and season immediately with kosher salt

once the tuna is done marinating and the toppings are prepped, serve and enjoy!