Ahi Poke Bowl with Sesame Edamame and Sushi Rice

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Fresh ahi tuna poke (pronounced po-kay) is loved throughout Hawaii. This delicious and beautiful recipe combines sushi-grade fish with sesame oil, gluten-free tamari and a few simple ingredients. Serve over sushi rice, surrounded by crisp vegetables and spicy edamame to win fans here on the mainland with this fast and healthy meal.

Difficulty: easy
Serves: 4
Prep Time: 20 min
Cook Time: 20 min


Ahi Poke
1 lb ahi tuna, sushi-grade, diced 1/2″
1/2 t red chili flakes
1/4 c gluten-free tamari
2 T sesame oil
1 T garlic, minced
1/4 c sweet yellow onion, finely sliced/shaved
1/4 c green onion, chopped fine
2 t sesame seeds, lightly toasted
1/4 head red cabbage, finely shredded
2 avocados, halved and sliced
2 watermelon radishes (or other), peeled and sliced
2 t gomasio seasoning (optional) or dried seaweed, chopped

Sesame Edamame
8 oz shelled edamame, frozen
3 T sesame oil
1/2 t shichimi togarashi (Japanese 7 spice) or pinch each of cayenne, salt and pepper

Sushi Rice
1 c sticky (glutinous) sushi rice (calrose)
1 1/2 c water
1/2 t salt
1/4 c seasoned rice vinegar
1 1/2 T sugar


Ahi Poke
Combine fish, chilies, tamari, oil, garlic and sweet onion and mix well. Chill 15 min. Serve cold over warm Sushi Rice, garnished with green onion, sesame seeds, avocado, red cabbage, radish, gomasio and Sesame Edamame.

Sesame Edamame
Sauté all in skillet over medium heat until edamame begins to color, about 4 min. Serve warm.

Sushi Rice
Rinse rice 3-4 times under cold water, soaking briefly between rinses, until water is clear. Combine rice, water and salt in a small pot with tight-fitting lid and bring to a boil. Cover and turn heat down to low, cooking 20 min until water is absorbed. Meanwhile, combine vinegar and sugar; while rice is hot, stir vinegar mixture into rice gently. Serve warm