Tuna Poke Bowls always bring me back to layovers in Hawaii. Being able to hop over to the islands regularly is one of the things I miss most about being a flight attendant. These delicious bowls are easy to make, flexible with add-ins, and healthy!
I always make my Tuna Poke the same but rotate the veggies depending on what I have on hand. This time I used shredded purple cabbage, diced Persian cucumbers, julienned carrots, pea shoots, jasmine rice, cilantro, pickled ginger, and sesame seeds.
Some other great add-ins would be edamame, radishes, avocado, mango, green cabbage, pickled veggies, etc.
- 1 large bowl with tight fitting lid
- 1 sushi/sashimi knife
- ¾ lb sashimi grade ahi tuna diced into 1/2″ cubes
- 3 tbsp soy sauce or liquid aminos
- 2 tsp dark sesame oil
- 2 tsp honey plus more to taste
- ¼ cup sweet Vidalia onion cut into thinly sliced half moons
- 1 scallion thinly sliced (I used Negi, Japanese scallion)
- ¼ tsp red chili flakes add more for extra heat
- 1 tsp toasted black sesame seeds black, white, or combo, plus more for garnish
- kosher salt to taste
- Combine all ingredients in a medium-sized bowl; mix well.
- Cover, and place in the fridge for 15 minutes-1 hour.
- Garnish with toasted sesame seeds, cilantro, and green onion.
- Enjoy solo, or with jasmine rice and veggies of your choice.