For the Ahi Tuna Poke:

Ingredients

• 4 oz of fresh cubed ahi tuna per person (up to 6 or 8 oz if you’re really hungry!)
• 2 tablespoons sesame vinaigrette (*recipe below)
• 5 teaspoons cilantro, chopped
• 5 teaspoons green onion, chopped
• 2 teaspoons black sesame seeds

Instructions

1. Cut the Ahi Tuna into thick cubes (aim for .75 - 1")
2. Combine all ingredients together in mixing bowl; toss very gently
3. No need to marinate; will be ready to eat immediately, and up to a few hours after marinating.

For the Sesame Vinaigrette: 

Ingredients

• 1 cup avocado oil
• 3 tablespoons sesame oil
• 3 tablespoons tamari
• lime juice of 1/2 lime
• 1 tablespoon rice wine vinegar
• 1 tablespoon garlic, chopped
• 3 tablespoons coconut sugar
• 3 tablespoons green onion, sliced
• 2 tablespoons ginger, peeled and chopped

Instructions

1. Blend all ingredients except both oils in a blender until smooth.
2. Combine Avocado oil & Sesame oil in measuring cup with pour spout.
3. While blender is still running, very slowly drizzle in the Avocado oil & Sesame oil so it's blended immediately into the sauce. Aim for drizzle to take 1-2 minutes.

For the Basmati Rice:

Ingredients

• 1 and 1/2 cup basmati rice
• 2 cups water
• 1/2 teaspoon salt

For the Asian Slaw:

Ingredients

• 1 head red cabbage
• 3 oz. sesame vinaigrette (*recipe above)

Instructions

1. Cut the cabbage into shreds (*cutting instructions here)
2. Pour the Sesame Vinaigrette over the cabbage and gently toss.

For the Pickled Onions:

Ingredients

• 1 red onion, thinly sliced

For the brine:

• 1 cup rice wine vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon coconut sugar

Instructions

1. Bring all ingredients for brine to a boil
2. Let boil for 10 minutes
3. Put Red Onions, sliced thinly in large container
4. Pour hot liquid over onions & let sit for 1 hour
5. Place stopper in sink
6. Place hot container (with onions inside) into the sink
7. Surround the outside of the container with ice and water, making sure it goes above the level of the onions in the container.
8. Stir periodically to release heat
9. When cooled down, place pickled onions in fridge.

To Create the Aloha Poke Bowl:

Ingredients

• 4 oz marinated poke (*recipe above)
• 4 oz cooked basmati rice (*recipe above)
• 1/2 avocado, sliced
• 5 oz asian slaw (*recipe above)
• 2 oz edamame, raw
• 2 oz pickled onions (*recipe above)
• 1 oz fresh jalapeños, thinly sliced
•  2 oz sesame vinaigrette (*recipe above)
• Black sesame seeds, as desired

Instructions

1. Prep the Poke, Basmati Rice, Asian Slaw, Pickled Onion, and Sesame Vinaigrette recipes. (*above)
2. Construct the bowl by neatly placing the Poke, Rice, Asian Slaw and Edamame in separate sections of the bowl.
3. Place the Avocado, Jalapeños, and Pickled onions on top.
4. Sprinkle Black Sesame Seeds over all the ingredients.
5. Drizzle Sesame Vinaigrette over the top of the bowl.
6. Enjoy!