Cookwith

Name: California-Style Ahi Poke Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb sushi-grade ahi tuna, diced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp sriracha (optional); 1 ripe avocado, diced; 1 small cucumber, diced; 1/2 cup shelled edamame; 2 green onions, thinly sliced; 1 cup cooked sushi rice, cooled; 1/4 cup pickled ginger, chopped; 2 tbsp toasted sesame seeds; 1 sheet nori, cut into thin strips; Salt, to taste; Lime wedges, for serving

California-Style Ahi Poke Bowl

miradugm

Inspired by the fresh, vibrant vibes of Sonoma Coast and perfectly paired with a glass of chilled rosé, this California-Style Ahi Poke Bowl is ideal for warm evenings. The dish brings together silky ahi tuna, creamy avocado, crunchy cucumber, and a medley of toppings for a burst of flavors and textures. Toasted sesame and nori ribbons add depth, while a hint of sriracha gives an optional kick. It's the ultimate patio meal for California wine country, capturing summer in every bite.

Ingredients

Instructions

In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using).
Add the diced ahi tuna and gently toss to coat. Cover and marinate in the fridge for 15 minutes.
While the tuna marinates, prepare the toppings: dice avocado and cucumber, cook and cool edamame, and slice green onions.
Divide sushi rice between four bowls. Arrange marinated tuna, avocado, cucumber, edamame, and pickled ginger on top.
Sprinkle with toasted sesame seeds, green onions, and nori strips.
Season with a pinch of salt if needed. Serve immediately with lime wedges on the side.