Ingredients
Scale
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
Instructions
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In a medium bowl combine ahi tuna, soy sauce, rice vinegar, ginger, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
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Cover and refrigerate covered while the rice cooks. Toss to recombine in the sauce before serving.
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Add cooked rice, salad, poke and desired toppings to each bowl.