Tuna And Avocado Poke Bowl
The perfect poke bowl is zingy, cleansing and crunchy. Its flavors are bold and savory. Poke bowls are quick and easy to assemble, but fresh fish and seasonal ingredients are key. While new-school versions of poke are served at trendy, upscale restaurants in big cities across the U.S., it’s a no-fuss meal best enjoyed in a no-fuss environment.

Servings
2servings
Servings
2servings
Ingredients

  • 1lb


    Sushi Grade Ahi Tunacubed

  • 2tbsps


    Soy Sauce

  • 1tsp


    Rice Wine Vinegar

  • 1tsp


    Toasted Sesame Oil

  • 1tsp


    Sesame Seeds

  • 1/2tsp


    Red Pepper Flakes

  • 3


    Scallionsthinly sliced

  • 1


    Avocadopitted and cubed



  • Brown Ricecooked



  • Seaweed Saladoptional



  • Pickled Gingeroptional
Instructions
  1. Cut the tuna into bite-sized cubes.
  2. In a medium mixing bowl, whisk soy sauce, rice wine vinegar, toasted sesame oil, sesame seeds and red pepper flakes. Add cubed tuna and scallions. Let marinade for five to 10 minutes.
  3. Meanwhile, pit and cube the avocado. Add the avocado to the tuna and mix together.
  4. Scoop brown rice into bowls, top with tuna, avocado, seaweed salad and pickled ginger.