Although your neighborhood may not yet have their own build-your-own-poke-bowl spot, it’s simple to get in on this appetizing trend. Similar to the Japanese chirashi bowl, poke bowls are easier to amass than they may seem to you. Whisk together the simple soy-sesame marinade, cube up sushi-grade tuna and avocado and then gently toss them all together, and serve the poke over room-temperature rice. Add-ins are fun we’re partial to seaweed salad and pickled ginger, for their ease and power of flavor but aren’t essential for pleasure.
One teaspoon rice wine vinegar
One teaspoon sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna, cubed
Two tablespoons soy sauce
1/2 teaspoon red pepper flakes
One teaspoon toasted sesame oil
2-3 scallions, thinly sliced
- Whisk together the vinegar, soy sauce, flakes red pepper, sesame oil and seeds in a mixing bowl. Add the cubed tuna and scallions, smoothly stir together to dress the tuna. Marinade for the 5 minutes.
- In the meantime, pit and cube the avocado the chunks should be of the same size to the tuna. Add to the tuna, and mix to distribute the avocado.
- To serve, scoop rice into the bowls, top it with seaweed salad, tuna poke, and a few pieces of pickled ginger.
- For serving:
Cooked brown rice, at room temperature
Pickled ginger, optional
Seaweed salad, optional