AuthorBiteSizedStill can’t get enough of the poke craze? Then make this version with a local twist! Tangy, zest, and with a whole lot of taste and texture going on, this all-in-one meal might become your favorite way of eating poke bowl!
Add ¾ cup of vinegar to the tuna fillet cubes. Mix well and let stand for two minutes. Afterwards, drain the vinegar.
Add the coconut milk, vinegar, sili, ginger, and onion. Season with salt and pepper. Let it chill in the refrigerator.
Combine the rice vinegar, sugar, salt, nori strips and cooked rice. Set aside.
In a bowl, make a mound of seasoned rice. Top it with kinilaw. Decorate with toppings of avocado, mango, singkamas and chicharon. Serve immediately.
Ingredients
Directions
Add ¾ cup of vinegar to the tuna fillet cubes. Mix well and let stand for two minutes. Afterwards, drain the vinegar.
Add the coconut milk, vinegar, sili, ginger, and onion. Season with salt and pepper. Let it chill in the refrigerator.
Combine the rice vinegar, sugar, salt, nori strips and cooked rice. Set aside.
In a bowl, make a mound of seasoned rice. Top it with kinilaw. Decorate with toppings of avocado, mango, singkamas and chicharon. Serve immediately.
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