Tip #1 : To slice the tuna, cut the tuna steak into THICK slices then into 1 inch cubes

Tip #2 : Don’t skip on marinating time and don’t marinate for more than 10 minutes

Tip #3 : Use low-sodium soy sauce or tamari if you desire a wheat-free alternative

Tip #4 : If you are marinating your fish and you like it really spicy, you can add fresh chopped jalapenos to your marinade

Tip #5 : Use your own senses. Look for fish that has a vibrant color. It must be a firm fish and smell fresh like the ocean. Anything that doesn’t look fresh or feels soft or looks flaky should not be used

Tip #6 : If you see fish with a sushi-grade label on it should be considered not top quality.

Tip #7 Unlike other salads, you can freeze the tuna, although fresh tuna is best. Freezing will kill any parasites that the fish may have

Tip #8 If you don’t have any mirin, feel free to use rice vinegar mixed with a bit of sugar

Tip #9 You can substitute tamari for soy sauce which is a wheat option

Tip #10 : What an extra tastier result, add an extra half tablespoon of Umani ponzu to the poke bowl.

Tip #11 : Serve the rice warm. Warm rice and cool tuna has quite the contrast.

Reminders

Make sure to use only the freshest, best quality sushi-grade tuna. It should smell like an ocean and not too fishy

Leftovers of a poke bowl must be eaten within 24 hours. Anything more than that could result in food poisining

When you’re ready to prepare the fish, sanitize all utensils and surfaces

Reminders

Make sure to use fresh good quality sushi-grade tuna. It should smell like the ocean, not fishy

Leftovers must be eaten within 24 hours to prevent food poisoning

When you’re ready to prepare the fish, sanitize all your tools and work surfaces