Layered with rice, cucumbers, avocado, seaweed salad, the chunks of cubed ahi tuna in a simple shoyu poke sauce of soy sauce, sesame oil, rice vinegar, and sesame seeds is the star of this shoyu ahi poke bowl.
Course Main Course
Cuisine Asian
Keyword poke bowl
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 845kcal
Ingredients
1poundsushi grade ahi tuna
2tablespoonssoy sauce
1tablespoontoasted sesame oil
1tablespoonseasoned rice vinegar
½teaspoontoasted sesame seeds, plus more for plating
pinchred pepper flakes
1cupwhite rice
1cupchopped lettuce or spring mix
1smallcucumber or 2 Persian cucumbers
1avocado, peeled, pitted and sliced
½nectarine, optional, pitted and sliced
½cup seaweed salad
pinch pink Hawaiian sea salt
Instructions
If frozen, thaw the ahi tuna. Slice the tuna into ½-inch cubes and place in a medium bowl. Drizzle the tuna with the soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. Lightly toss to coat and set aside.
Divide the rest of the ingredients between two large bowls, adding the white rice, lettuce, cucumber, avocado, nectarine (if using), and seaweed salad. Spoon half of the tuna poke into each bowl. Sprinkle with more sesame seeds and the pink Hawaiian sea salt. Before eating, add more soy sauce or rice vinegar if desired. If made ahead for lunch or dinner, the bowls can be refrigerated for up to 8 hours.
Notes
The tuna poke can be made up to 8 hours in advance of serving.