Foodie Friday: This delicious bowl is dominating the food scene at the moment. It’s basically sushi that is not in a rice paper but in a bowl, which means there’s more deliciousness. Also, poke bowls are very versatile and can be altered with whatever ingredients you like.

Notes: 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
  • 450 grams sushi-grade ahi tuna, cubed
  • 2-3 scallions, thinly sliced
  • 1 avocado

For serving:

  • Cooked brown rice, at room temperature
  • Seaweed salad, optional
  • Pickled ginger, optional


  1. 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.
  2. 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.
  3. To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.