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A simple and delicious tuna avo bowl made with just a few ingredients. Similar to poke, but with a Japanese twist!
Maki Kato

Raw Tuna Avo Bowl

A Japanese-style poke bowl featuring cubed raw tuna and avocado over rice with greens and optional natto.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 0.5 lb Raw tuna sashimi-grade tuna or ahi poke tuna
  • ½ or more Avocado to your preference
  • Leafy greens I used arugula this time.
  • About 5 oz (150 g) Cooked rice per person
  • 2 tablespoons Soy sauce
  • 1 teaspoon Cooking sake
  • White sesame seeds and seaweed As much as you like
  • Natto (fermented soybeans) Optional

Method
 

  1. Cut the raw tuna and avocado into ½-inch cubes.
  2. Marinate the tuna with the soy sauce and cooking sake. Mix well and let it sit in the refrigerator for 5–10 minutes.
  3. Prepare the cooked rice and divide it between two bowls.
  4. First, place the greens on top of the rice, followed by the marinated tuna and cubed avocado.
  5. Finally, sprinkle with white sesame seeds and hand-torn seaweed. Add natto if you like, and you're done!

Notes

I added a little dressing to the greens this time.
Total time: 5–10 minutes.