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envy™ Apple & Jalapeno Tuna Poke Bowl

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INGREDIENTS

For the rice
1 cup sushi rice, rinsed
1.5 cup water
2 tsp canola oil
2 tsp rice wine vinegar
2 tsp tsp kosher salt
For the vinaigrette
1/2 tsp sesame oil
4 tsp low sodium soy sauce
3 tbsp ponzu sauce
1/2 tsp microplaned ginger (very finely grated)
1/2 tsp kosher salt
For the tuna
3 cups (500 g) fresh tuna, medium diced
2 jalapeno, stem/seeds removed and finely chopped
1 cup envy™ apple, small diced
1 cup spring onions, thinly sliced

METHOD

Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender
Once the rice is cooked, season with canola oil, rice wine vinegar, and salt
Whisk together the ingredients for the vinaigrette and toss with diced tuna
Toss the seasoned tuna with the jalapeno, apples, jicama, and scallions
Scoop rice into a bowl, top with the poke, and enjoy!

Credit: Lorin Peters- @LorinMichel

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