Our crew here at SoSasha.com is always looking for guilt-free indulges when it comes to our food. Just because we want to eat clean and healthy doesn’t mean we should have to feel like we’re sacrificing anything, know what I mean? Enter my Ahi Tuna Poke Shoyu Bowl served with SOTO Sake. Shoyu (pronounced SHOW-YOU) is just another name for soy sauce and let’s be honest, a good use of word for a pun! Last year my boyfriend and I were lucky enough to travel to Hawaii.  If you’ve never been before, it should definitely be on your destination bucket list. The country is beautiful, the people are warm in nature and the food does not disappoint.  It wasn’t until our trip that I discovered that Hawaii has a huge Japanese influence, which largely impacts its cuisine.  This is likely where and when my obsession for Poke bowls started. By the way, “Poke” is pronounced POH-KAY and all it really means is to cut or chunks of raw fish…sorry for the pronunciation lesson guys!

I decided after digging through millions of Tuna Poke recipes on pinterest, that I would just doctor my own.  One that would be manageable, keeping in mind the ingredients I have access to. Side note: I get that using raw fish at home can be completely intimidating. For the longest time I thought it was sketchy and you needed some special kind of fish.  This is not entirely the case.  All you need to find is a fish monger with great reviews and no funky smells.  Reviews and blogs can be really helpful when sourcing out these types of shops.  When you go to buy your tuna, just make sure you ask for sushi grade.  This means that by wholesale standards you are getting the highest quality of fish available. Check out this link for more info and guides on how to shop for sushi grade. My Tuna Poke bowl is a little off the traditional path, but none the less delicious and healthy.

• 2 tablespoons soy sauce
• 1/2 tablespoon maple syrup
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon finely grated fresh ginger
• 1/2 teaspoon finely grated garlic
• 1 lb. fresh ahi (sashimi grade) tuna, cut into bite-size cubes
• 1/4 cup sliced green onions
• 1/4 cup finely diced onion
• smoked sea salt, to taste
• toasted sesame seeds, to taste
• 1 avocado, peeled, pitted, and sliced
• 1 cup of quinoa
• radishes
• cabbage (next time I will be adding Kimchi instead)
• cucumbers
• sprouts
• crispy shallots

• In a small bowl combine soy sauces, sesame oil, ginger, and garlic. 
• In a separate small bowl, gently toss together the tuna, green onions, and diced onion. Add the soy sauce mixture to the ahi and toss until evenly coated. Cover and refrigerate for 1 hour.
• Remove Poke from fridge and taste to see if you need too adjust any seasoning (soy sauce, sesame oil, and smoked sea salt). 4. Scoop quinoa into bowls and add your toppings of choice.  Add a generous amount of poke to the bowls and sprinkle on sesame seeds. 

Ok, so what are we doing to wash down this bowl of deliciousness? SOTO Sake. We are kinda crushing hard these days on SOTO for various reasons. I am passionate about quality ingredients, so I love it for it’s dry finish and mild taste. It’s a super premium sake, using only the very best ingredients – finely polished rice and fresh mountain water. If you were to ask Sasha why she loves it, I have no doubt that besides the taste, she would mention the fact that it’s gluten free and has no preservatives or additives.  The best part, each bottle comes with this chic, decorative square piece of denim over the cork, as a nod to the Japanese craftsmanship of their beloved denim. SOTO Sake is currently available in both New York and Miami but will be made available in additional markets soon. For a full list of establishments and retailers carrying the brand click here.

For more recipe ideas and inspiration (we all need some from time to time), follow me on Instagram @KristenVanderHoeven. Mahalo!