Soy-Ginger Tuna Poke Bowl

Step 1

In a small bowl, pour 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced ginger, and 1 teaspoon sesame oil, then stir until combined.

Step 2

Cut the tuna into 1-inch cubes by slicing lengthwise with the grain of the meat, then crosswise, so each piece looks like a small dice.

Step 3

Place the tuna cubes in a shallow bowl and pour the soy-ginger marinade over them, stirring gently to coat every piece.

Step 4

Let the tuna sit at room temperature for 5 minutes while you prep the vegetables, allowing the marinade flavors to soak in.

Step 5

Place 1 cup of warm sushi rice into a bowl, spreading it so it covers the bottom in an even layer.

Step 6

Using a spoon, scoop the marinated tuna and all of its liquid onto the center of the rice in a small mound.

Step 7

Slice the avocado in half lengthwise around the pit, twist the halves apart, then scoop the flesh into crescents using a spoon.

Step 8

Arrange the avocado slices and cucumber matchsticks in separate piles around the tuna, leaving space between each ingredient.

Step 9

Sprinkle sesame seeds and sliced scallions over the bowl if desired, then serve immediately.