1 pound sushi grade tuna or fresh tuna steaks, cut into ¾-inch cube
¼ cup soy sauce or coconut aminos
1 tsp grated ginger
2 teaspoon rice wine vinegar
1 ½ teaspoons sesame oil
¾ teaspoon red pepper flakes, crushed
½ teaspoon sesame seeds, plus more for garnish
1/2 cup edamame, shelled
1/2 cup red cabbage, shredded
1 radish, thinly sliced
1/2 cup green onions, thinly sliced
2 cups brown rice, jasmine rice or cauliflower rice
In a medium bowl combine ahi tuna, soy sauce, rice vinegar, ginger, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
Cover and refrigerate covered while the rice cooks. Toss to recombine in the sauce before serving.
Add cooked rice, salad, poke and desired toppings to each bowl.