Tuna Poke Bowls

  • 1 pound ahi tuna cut into 3/4-inch cubes
  • 1/4 cup soy sauce or tamari
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili oil
  • 1/3 cup green onions thinly sliced plus more for garnish
  • 1/2 teaspoon black sesame seeds plus more for garnish
  • 2 cups rice, cooked
  • Fresh spinach
  • Steamed asparagus
  • Sliced cucumber
  • Diced avocado
  • Lightly steamed snap peas
  • Slight mini sweet peppers

In a medium sized bowl, combine the ahi tuna, soy sauce or tamari, rice vinegar, chili oil, green onions, and black sesame seeds. Stir to combine. Refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.

Add the cooked rice, poke, and desired toppings (see above or choose others to suite your tastes) to each bowl. Sprinkle with additional green onions and sesame seeds. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
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