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Tuna poke recipe with avocado and cucumber


You want lots of flavor for the tuna, and I wildly adore toasted sesame oil.
Serve in Bibb lettuce leaves with root vegetable chips.Bowls, author: Jeanine Donofrio, serves: 2 big bowls, or 4 small bowls.Theres a new poke bowl shop in town called, poke, poke, and were just a little obsessed.Rinse the rice in a strainer until the water runs clear.Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes.I like to do cucumber half moons and some seaweed salad if I have.Serve with furikake sprinkled on top.Add the edamame and cook until tender and bright green, 3 to 5 minutes.Because you dont have to cook.But I get.You can find much more information about your privacy choices in our privacy policy.Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan.Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeño, avocado and microgreens, if using.MY other recipes, this recipe is doing double duty today.The easiest thing for me is to buy a seaweed salad packet and follow the directions, which usually just include rehydrating the seaweed and tossing it with some things you have on hand like the toasted sesame oil, soy sauce and rice vinegar.While it doesnt taste like tuna, it sure looks like.Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
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I first saw the idea here and I was intrigued.

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