19 / JUNE / 2024

Prep Time: 20 mins
Servings: 2


–  200g sushi-grade ahi tuna, cubed
–  1 cup sushi/basmati rice, cooked
–  1 avocado, sliced
–  1 cucumber, diced
–  1/2 cup pineapple, diced
–  2 tbsp gf soy sauce
–  1 tbsp. sesame oil
–  1 tsp Sriracha


  1. Start by cutting the sushi-grade ahi tuna into small, bite-sized cubes.
  2. In a medium-sized bowl, combine the cubed tuna with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of Sriracha. Gently toss the tuna to ensure it is evenly coated with the marinade. Set the bowl aside and let the tuna marinate.
  3. Cook 1 cup of sushi rice according to the package instructions or using your preferred method. Once cooked, let the rice cool slightly.
  4. Slice the avocado, dice the cucumber into small, even pieces (if the skin is thick, you may want to peel it before dicing)
  5. Dice the pineapple into small chunks. Fresh pineapple is recommended for the best flavour, but canned pineapple can also be used.
  6. Assemble the poke bowls by dividing the cooked sushi rice evenly between two bowls, creating a base layer, then spoon the marinated ahi tuna over the rice in each bowl. Arrange the sliced avocado, diced cucumber, and diced pineapple around the tuna. You can get creative with the presentation, arranging the toppings in sections or mixing them together as desired.
  7. For added flavour and texture, you can sprinkle some sesame seeds or chopped green onions on top of the bowls. Additional toppings like seaweed salad, pickled ginger, or radishes can also be added if you like.
  8. Serve!