Ahi Tuna Vegetable Bowl with Edamame and Avocado

"How about a POKE BOWL? This one can be made with fish or tofu over a bed of rice, kelp noodles or shredded cabbage with your choice of toppings. Light and lean! Super tasty and filling! #veganadaptable ##poke #pokebowl #pokesalad #ahipoke #feastingathome #glutenfree"
-- @feastingathome

Recipe Intro From feastingathome

This poke bowl can be made vegan/vegetarian friendly by using tofu instead of fish.
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  • Recipe Card

8 ounces ahi tuna, (or extra firm or baked tofu), cut into ¾ inch cubes
3 scallions, sliced thinly at a diagonal
1/4-1/2 cup chopped cilantro
1 clove garlic, finely minced (use a garlic press)
1 teaspoon grated ginger
1 teaspoon toasted sesame seeds
2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
2 teaspoons honey, or agave
1-2 tablespoons hijiki seaweed, optional
1 teaspoon chili flakes, or garlic chili paste (optional)

Prep time 15mins
Serves or Makes: 2

Recipe Card

For the Base, your choice of:


  • 1 cup brown rice, cooked according to package directions
  • 1/2 kelp noodles, or seaweed salad
  • 1/2 cup cucumber, julienned, or zucchini noodles
  • 1/2 cup baby spinach, or mixed greens
  • 1/2 cup cabbage, shredded
  • 1/2 cup carrots, shredded

For the Marinated Ahi Tuna


  • 8 ounces ahi tuna, (or extra firm or baked tofu), cut into ¾ inch cubes
  • 3 scallions, sliced thinly at a diagonal
  • 1/4 cup chopped cilantro
  • 1 clove garlic, finely minced (use a garlic press)
  • 1 teaspoon grated ginger
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons soy sauce, or tamari
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey, or agave
  • 2 tablespoons hijiki seaweed, optional
  • 1 teaspoon chili flakes, or garlic chili paste (optional)

For the Bowl Toppings (optional)


  • Avocado
  • Sprouts
  • Edamame
  • Roe
  • Carrots, grated
  • Beets, grated
  • Cucumber
  • Mango
  • Radishes
  • Shallots
  • Shredded cabbage
  • Nori, thinly sliced
  • Seaweed salad
  • Pickled ginger
  • Shiso leaves
  • Furikake, (japanese sesame seaweed spice mix)
  • Kimchi
  • Chili threads
  • Sriracha

For the Quick Ponzu Sauce


  • 1 1/2 teaspoons rice wine vinegar
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce, or tamari
  • 1/2 orange, juiced
  • 1 tablespoon freshly squeezed lime juice


  • Step 1

    Place the cut fish (or tofu, blotting well first) in a bowl. Add scallions, garlic, ginger and sesame seeds.

  • Step 2

    Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

  • Step 3

    Make the quick ponzu sauce, combining ingredients in a small bowl.

  • Step 4

    Assemble bowls – Divide rice (or other base) among two bowls. Pile tuna salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc). Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes). Serve with chop sticks and Sriracha.

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