Korean Ahi Poke Bowl

29g CARB

Serves 4

Hands On 15 min.

Total 55 min.

• ½ cup thin carrot strips
• 2 Tbsp. cider vinegar
• ¼ tsp. kosher salt
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. toasted sesame oil
• 1 to 2 Tbsp. gochujang (Korean hot chile paste)
• 1 lb. sashimi-grade fresh ahi tuna, cut into ½-inch pieces
• 1 cup ½-inch pieces seedless cucumber
• ½ cup thinly sliced green onions
• ¼ cup chopped white onion
• 1 Tbsp. dried hijiki seaweed, soaked according to package directions and drained (optional)
• 1½ cups water
• 1 cup uncooked short grain brown rice
• 1 cup kimchi
• 1 Tbsp. sesame seeds, toasted

1. For pickled carrots, in a small bowl combine carrot strips, vinegar, and salt. In a medium bowl combine soy sauce, sesame oil, and gochujang. Add tuna, cucumber, ¼ cup of the green onions, the white onion, and, if desired, seaweed; stir gently to coat. If desired, cover and marinate in refrigerator 30 minutes or up to 2 hours.

2. Meanwhile, in a medium saucepan bring the water to boiling. Stir in rice; reduce heat. Simmer, covered, 30 minutes or until rice is tender and water is absorbed. Let stand, covered, 10 minutes.

3. Divide rice among bowls. Drain pickled carrots. Top rice with pickled carrots, tuna mixture, remaining ¼ cup green onions, the kimchi, and sesame seeds.

PER SERVING (1 bowl each) cal 323, fat 9 g (1 g sat. fat), chol 44 mg, sodium 827 mg, carb 29 g (4 g fiber, 7 g sugars), pro 31 g

GLOBAL

This raw fish salad is typical in Hawaii. Buy chile paste, seaweed, and kimchi at an Asian store and the tuna at a fish market.