Hawaiian Poke Bowls

Ingredients

• Sushi-grade tuna (2 cups, cubed)
• Soy sauce (1/2 cup)
• Rice vinegar (1/4 cup)
• Sesame oil (2 tablespoons)
• Cooked rice (4 cups)
• Sesame seeds (2 tablespoons, toasted)
• Seaweed salad (1 cup)
• Edamame (1 cup, steamed)
• Carrot (1 large, julienned)
• Cucumber (1 large, sliced)
• Avocado (1, sliced)
• Green onions (2, sliced)

Instructions

1. Combine the soy sauce, rice vinegar, and sesame oil in a medium bowl to create the marinade.
2. Add the cubed sushi-grade tuna to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 10 minutes. This allows the tuna to absorb the flavors of the marinade, a key step in creating an authentic poke bowl.
3. While the tuna is marinating, prepare the toppings. Slice the cucumber, green onions, and avocado, and julienne the carrot. For a different texture, consider spiralizing the carrot instead of julienned.
4. Steam the edamame according to the package instructions. Set aside to cool.
5. Divide the cooked rice evenly between two bowls, creating a fluffy bed for your toppings.
6. Arrange the marinated tuna on top of the rice. Then, artfully arrange the cucumber, carrot, avocado, edamame, and seaweed salad around the tuna, creating a beautiful, colorful medley of toppings.
7. Finish the bowls by sprinkling toasted sesame seeds over the top and garnishing with additional sliced green onions. For a spicy kick, consider adding a drizzle of sriracha or a sprinkle of red pepper flakes.
8. Serve the poke bowls immediately to enjoy the full spectrum of flavors, reminiscent of a Hawaiian beachside experience.