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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 raw tuna and avocado into ½-inch cubes.
  2. Mix tuna well with soy sauce and cooking sake. Refrigerate for 5–10 minutes.
  3. Divide cooked rice between two bowls.
  4. Top rice with greens, then marinated tuna and avocado.
  5. Sprinkle with white sesame seeds and hand-torn seaweed. Add optional natto.

Notes

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