Soy-Ginger Tuna Poke Bowl

Ingredients

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp ginger, minced
• 1 tsp sesame oil
• 12 oz sushi-grade ahi tuna, 1-inch cubes
• 2 cups sushi rice, cooked
• 1 medium cucumber, cut into thin matchsticks
• 1 whole avocado
• 2 tbsp sesame seeds and sliced scallions (optional garnish)

Instructions

1. 1

   In a small bowl, pour 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced ginger, and 1 teaspoon sesame oil, then stir until combined.

2. 2

   Cut the tuna into 1-inch cubes by slicing lengthwise with the grain of the meat, then crosswise, so each piece looks like a small dice.

3. 3

   Place the tuna cubes in a shallow bowl and pour the soy-ginger marinade over them, stirring gently to coat every piece.

4. 4

   Let the tuna sit at room temperature for 5 minutes while you prep the vegetables, allowing the marinade flavors to soak in.

5. 5

   Place 1 cup of warm sushi rice into a bowl, spreading it so it covers the bottom in an even layer.

6. 6

   Using a spoon, scoop the marinated tuna and all of its liquid onto the center of the rice in a small mound.

7. 7

   Slice the avocado in half lengthwise around the pit, twist the halves apart, then scoop the flesh into crescents using a spoon.

8. 8

   Arrange the avocado slices and cucumber matchsticks in separate piles around the tuna, leaving space between each ingredient.

9. 9

   Sprinkle sesame seeds and sliced scallions over the bowl if desired, then serve immediately.

Tools you’ll need

• small mixing bowl
• shallow serving bowl
• cutting board
• sharp chef's knife
• spoon
• large bowl for serving

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