poke bowl with avocado
There’s nothing like a healthy meal that doesn’t involve a hot oven! Poke (po-kay) is typically a Hawaiian appetizer, but we make a meal of it in our home. Serve it in a beautiful bowl with chopsticks and you have a clean, healthy dinner. We skip the rice, but add it to your meal if you like.
Have some fun with this dish! Dress the table with tropical flowers or greenery . . . put on the Hawaiian music (Pandora – Hawaiian Slack Key) and enjoy.
1 pound sushi-grade ahi tuna (your local grocer meat counter should have fresh ahi steaks, sushi-grade)
1 avocado (medium to large)
2 scallions, thinly sliced
2 tablespoons soy sauce (low-sodium if you prefer)
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds (plus more for garnish)
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
2 cups cooked brown rice, cooled to room temperature
- Slice ahi steak into bite-sized cubes.
- In a medium bowl, whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes. Add the cubed tuna and scallions. Gently stir together. Marinade for five minutes.
- Meanwhile, pit and cube the avocado (chunks similar in size to the tuna). Add to the tuna and gently mix it together to distribute the avocado.
- To serve, scoop rice into bowls, top with tuna poke and a few pieces of pickled ginger.
Don’t forget the flower in your hair . . . Aloha!