Hawaiian Poke Bowl

Ingredients

• 600g sashimi-grade ahi tuna
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1/2 cup sweet onion, thinly sliced
• 1/4 cup scallions, thinly sliced
• 1 1/2 teaspoons toasted sesame seeds
• Pinch of sea salt
• 3 cups cooked short-grain rice
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/2 cup edamame
• Furikake, for topping

Before you cook

• Pat the tuna dry with paper towels.
• Cut the tuna into 1/2-inch cubes with a sharp knife.
• Thinly slice the sweet onion and scallions.
• Slice the avocado and cucumber.

Steps

1. Combine the soy sauce, sesame oil and a pinch of sea salt in a bowl.
2. Add the sweet onion and scallions to the sauce and let them sit for a few minutes.
3. Gently fold in the cubed tuna until evenly coated.
4. Sprinkle in the sesame seeds.
5. Cover and refrigerate for 15 minutes.
6. Divide the cooked rice among four bowls.
7. Sprinkle furikake over the rice.
8. Spoon the marinated tuna over the rice.
9. Arrange the avocado, cucumber and edamame around the tuna.
10. Serve immediately.