Shoyu Ahi Bowl

Smart Cookie Score ●●●●○

ⓘ creates 2 bowls

Classic Hawaiian-style poke with soy, sesame, and silky ahi over rice. Balanced, bold, and ultra-fresh.

Flavor Profile: Umami-rich – Deep soy, sesame warmth, and a clean ocean bite

Ingredients:

For the poke:

• 1/2 lb sushi-grade ahi tuna, diced into ¾-inch cubes

• 2 tbsp soy sauce (shoyu)

• 1 tsp sesame oil

• 1 tbsp sweet onion, finely chopped

• 1 green onion, thinly sliced

• 1/2 tsp toasted sesame seeds

• Optional: a pinch of crushed red pepper or a splash of rice vinegar for brightness

For the bowl:

• 1 cup cooked sushi rice (or warm short grain rice)

• 1/4 cup seaweed salad

• 1/4 avocado, sliced

• 1/4 cup cucumber, thinly sliced

• Optional toppings: pickled ginger, furikake, edamame, shredded nori

Instructions:

1. Prep the Tuna
   In a medium bowl, combine the diced ahi, soy sauce, sesame oil, sweet onion, and green onion. Gently toss to coat. Cover and refrigerate for 15–30 minutes to let flavors meld.

2. Assemble the Bowl
   Divide the rice into two bowls. Top with marinated ahi, seaweed salad, avocado slices, and cucumber.

3. Garnish & Serve
   Sprinkle with sesame seeds and any optional toppings like furikake or pickled ginger. Serve immediately for peak freshness.