Ingredients

• 1 1/2 cups short-grain brown rice or white rice
• 1 1/2 pounds sushi-grade ahi tuna
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• Chili paste
• 2 green onions, white and green parts, thinly sliced
• 3 carrots, grated
• 1 bunch (about 8) medium radish, thinly sliced
• 2 large, ripe avocados
• 1 bunch cilantro, chopped
• Sesame seeds
• crabmeat
• fish eggs
• cucumbers

Directions

1. Rinse the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.
2. With a sharp knife, cut the ahi into 1-inch cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chili paste, to taste. Add the ahi and green onions and stir gently to combine. This much can be done up to 1 hour in advance. Keep chilled.
3. Just before serving, pit and dice the avocado into small cubes.
4. Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side.

By Sheila