Shoyu Sushi-Grade Ahi Tuna Poke-Style Bowl

Ingredients

• 12 oz Sushi-Grade Ahi Tuna, cut into ¾-inch cubes
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• ¼ sweet onion, slivered
• 2 scallions, sliced
• 1 tsp sesame seeds
• ½ Cucumber, diced
• 1 Avocado, cubed
• 2 cups cooked short-grain rice, warm or chilled
• Furikake or crumbled nori, to finish

Method

1. Use sushi-grade fish from a fishmonger you trust and keep it cold until the last minute — raw dishes have no margin for maybes. (Tofu skips the worry entirely: press and cube it.)
2. Toss the Sushi-Grade Ahi Tuna gently with the soy sauce, sesame oil, sweet onion, scallions, and sesame seeds. Let it marinate 5–10 minutes in the fridge.
3. Spoon rice into bowls and arrange the Cucumber and Avocado alongside.
4. Pile the Sushi-Grade Ahi Tuna on top, spoon over any marinade left in the bowl, and finish with furikake.