This twist on a classic poke bowl features sweet pineapple, mildly spicy jalapeno, and bright lime sauce. But feel free to mix it upâ€”use a different grain, a different citrus in the sauce, a different type of chile, or even different toppings to make the recipe your own.
- Yield: 2 1/2 cups each
- Course: EntrÃ©e
- fresh lime juice
- fresh pineapple
- Macadamia nuts
- soy sauce
- sushi grade ahi Tuna
- white or brown rice
- In a small saucepan, cook the rice according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.
- In a small bowl, combine the soy sauce, lime juice, and mirin. In a medium bowl, combine the tuna and 1/4 cup of the soy sauce mixture, tossing gently. Set aside 5 minutes.
- Meanwhile, in a small skillet over medium-low heat, toast the macadamia nuts, stirring frequently, until lightly browned, about 2 minutes. Transfer to a plate and set aside to cool.