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.


  • 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
  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.