Hawaiian Poke Bowl

Instructions

1. Prepare the tuna
   Cut the sushi-grade ahi tuna into 3/4-inch cubes. Place in a large bowl and set aside while preparing the marinade.
2. Make the marinade
   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined. Add green onions, sesame seeds, and red pepper flakes if using.
3. Marinate the fish
   Pour the marinade over the cubed tuna and gently toss to coat evenly. Cover and refrigerate for 15 minutes (not longer as the acid will begin to cook the fish).
4. Prepare the rice base
   While the fish marinates, cook the rice according to package instructions if not already prepared. Once cooked, divide the rice among four serving bowls and let cool slightly.
5. Prepare the toppings
   Slice the avocado, dice the cucumber, shred the carrots, and slice the radishes. Arrange these toppings in separate sections on top of the rice in each bowl.
6. Assemble the poke bowls
   Remove the marinated tuna from the refrigerator and divide it equally among the four bowls, placing it atop the rice alongside the vegetables.
7. Add final garnishes
   Sprinkle each bowl with additional sesame seeds and green onions. Add pickled ginger and nori strips on top for authentic flavor and texture.
8. Serve immediately
   Drizzle any remaining marinade over the bowls and serve immediately while the fish is fresh and at peak flavor.