Maple Tuna Poké Bowl with a Maple Dragon Sauce

MAPLE TUNA

• 1 tbsp maple sugar
• 1 tbsp olive oil
• 1 tsp toasted sesame oil
• 1 clove garlic, crushed
• 2 tsp fresh ginger, grated
• 3/4 lb fresh tuna (tartar or sushi quality), skinless, cut into cubes

RICE

• 1 1/2 cup calrose or arborio (sushi or risotto) rice
• 2 cups water
• 1/2 tsp salt
• 2 tbsp rice vinegar
• 1 tbsp de sirop d’érable, de préférence ambré pour son goût riche

MAPLE DRAGON SAUCE

• 3 tbsp nutritional yeast flakes
• 3 tbsp olive oil
• 2 tbsp maple syrup, preferably amber syrup for its rich taste
• 2 tbsp soy or tamari sauce
• 2 tbsp water
• 2 cloves garlic, crushed
• Juice of 1/2 lime

GARNISHES

• 1 cup frozen shelled edamame
• 2 Lebanese cucumbers, cut into half-slices
• 1 carrot, grated or julienned
• 1 avocado, sliced
• 2 cups greens (romaine, iceberg, or leaf lettuce, spinach), chopped
• 2 green onions, sliced
• 2 tbsp sesame seeds

MAPLE TUNA

1. Combine marinade ingredients in a bowl.
2. Add the tuna cubes. Cover with plastic wrap and refrigerate while you prepare the other elements. You could also choose to get a head start by marinating it in the fridge for 2 hours before you begin the rest of preparation.

RICE

1. Put the rice in a pot, rinse, and drain.
2. Add water and salt to the pot and bring to a boil over high heat. Reduce heat and allow to simmer undisturbed for 18 minutes (or cook according to package instructions).
3. Meanwhile, combine rice vinegar and maple syrup. Stir into the cooked rice and set aside.

MAPLE DRAGON SAUCE

1. Add all ingredients to a bowl and use a stick blender to combine until smooth. Set aside.

GARNISHES AND ASSEMBLY

1. Drop edamame into a pot of water and boil 2 minutes. Drain.
2. To serve, put rice into bowls, add vegetables and marinated tuna cubes, and top with maple dragon sauce. Sprinkle with sesame seeds.