Hawaiian Ahi Tuna Poke Bowl

Instructions

1. 1

   Rinse sushi rice until water runs clear. Cook according to package directions with a 1:1.2 ratio of rice to water. Let cool to room temperature.

2. 2

   While rice cooks, cut ahi tuna into 1.5cm (1/2 inch) cubes and place in a bowl.

3. 3

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated ginger to make the poke marinade.

4. 4

   Pour marinade over tuna and gently toss to coat. Refrigerate for 10-15 minutes to marinate.

5. 5

   Prepare vegetables: dice cucumber, slice avocado, julienne carrots, and slice green onions. Cut nori sheets into thin strips.

6. 6

   Divide cooled rice between two bowls as the base.

7. 7

   Remove tuna from marinade and arrange on top of rice. Reserve marinade for drizzling.

8. 8

   Arrange avocado, cucumber, edamame, and carrots in sections around the tuna.

9. 9

   Drizzle reserved marinade over the bowl, sprinkle with sesame seeds, green onions, and nori strips.

10. 10

    Serve immediately with sriracha mayo on the side if desired.