Ahi Tuna Poke Bowl With Avocado
Cut the tuna and avocado into bite-size pieces (roughly 3/4-inch). Many grocery store sushi counters sell seaweed salad; if you can't find it, it's not essential to the dish. Sushi-grade salmon can be substituted for the tuna, if you prefer a milder fish.
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds, plus more for garnish
1/2 teaspoon red pepper flakes
1 pound sushi-grade ahi tuna, cubed
2-3 scallions, thinly sliced
Cooked brown rice, at room temperature
Seaweed salad, optional
Pickled ginger, optional
- Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.
- Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado.
- To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.
- Main Dishes
- Serves 2-3