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Ahi Tuna Poke bowl

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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

2 carrots

1/2 cup edamame, shelled

1/2 cup red cabbage, shredded

1 avocado

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.