Tuna Poke Bowl with Quick Pickled Cabbage

Poke bowls are open to interpretation so consider this recipe just a template and modify it based on what you have on hand, or flavors you prefer. Also note the method for quick pickling. You can pickle almost any fresh vegetable and give your dishes a boost.

Serves 4

Pickled Cabbage

• 1⁄2 a red cabbage, thinly sliced

• 3⁄4 c apple cider vinegar

• 3 T sugar

• 1⁄2 t crushed red pepper flakes

• 1⁄2 t Kosher salt

• 1⁄4 c water

Poke

• 1 lb sashimi-grade ahi tuna, or salmon if you prefer a milder fish

• 2-3 scallions, thinly sliced

• 3 T soy sauce

• 2 t garlic chili paste

• 1 T rice vinegar

• 1 t fish sauce

• 2 t honey

• 1 t sesame oil

Topping options for serving:

• 1 avocado

• 2 c arugula, or other greens

• 2 c cooked rice

• 2 t toasted sesame seeds

• Sriracha mayonnaise

• Chili crisp

• Cilantro

• Furikake seasoning

To make the quick pickled cabbage, heat vinegar, sugar, red pepper flakes, salt, and water for 30-60 seconds in the microwave. I do this in the jar I’m going to store my pickles in which is a large Mason jar. Place cabbage in a colander and pour 2 cups boiling water over it. Once cooled enough to touch, place cabbage into the Mason jar and stir or shake to coat cabbage with the vinegar mixture. Refrigerate 2 hours, or more.

Make dressing by whisking scallions, soy sauce, garlic chili paste, rice vinegar, fish sauce, honey, and oil in a large bowl. Cube the fish, and add to the dressing and stir together. If not Recipe by: Catherine Pla Yield: 4 using right away, refrigerate. When ready to serve, peel and cube the avocado and stir into the tuna mixture.

Divide rice among bowls and top with greens, cabbage, and tuna-avocado mixture. Sprinkle with sesame seeds, chili crisp, and cilantro and drizzle with some sriracha mayonnaise if desired.