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
- 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.