With warmer weather approaching, who isn’t craving sushi??!! It’s my all time summer favorite.  In fact, most Wednesday nights post Orange Theory, you can usually find me at Sushi Lounge ordering the chilean sea bass roll which is probably the best sushi roll I’ve ever come across and I’ve eaten at my fair share of Japanese restaurants. Of course, I also love California, salmon, and cucumber rolls, but chilean sea bass is my favorite fish.

When it comes to sashimi, nothing beats salmon and sometimes I even order several pieces of that with a few scallops, sans the rice.  While I do eat the rice that comes in a sushi roll, I don’t order it with my sashimi.  Some people claim white rice is paleo and others claim it is not.  It is said that brown rice causes inflammation which stems from removing the husk.  I try to steer clear of rice altogether because it makes me crave other comfort foods, so I only indulge in it as a treat when I order my favorite roll.

I considered making these ahi tune poke bowls with cauliflower rice, but didn’t feel that would really provide the right vehicle for the tuna, and then I considered white rice, but decided against it for a variety of reasons, and I’m glad I did because adding the seaweed salad, avocado, and pickled ginger, made this a really well rounded starter dish, that tastes as good, if not better than any restaurant I’ve ever eaten in, and they are so incredibly easy to prepare.  Just be sure to ask for sushi grade tuna which most major markets will have on hand.  For this dish, I opted for yellowfin which is one of my favorites.

If you decide to make these bowls ahead of time, squeeze a little lime over the avocado, that will keep it from turning brown in the fridge.


Ahi Tuna Poke Bowls

serves 4


  • 1 pound sushi grade tuna, cubed
  • 1/4 cup coconut aminos
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • pinch of red pepper flakes
  • 6 ounces seaweed salad
  • 1 avocado, cubed (see below)
  • 3 ounces pickled ginger
  • 1 tablespoon green onion, sliced
  • pinch of black & white sesame seeds for garnish


  • Toss the tuna, coconut aminos, rice vinegar, sesame oil, red pepper flakes, and green onion together.
  • Assemble the bowls with tuna, avocado, seaweed salad, and pickled ginger
  • Garnish with sesame seeds
  • Refrigerate until ready to serve

*Slice the avocado in half, long ways, avoiding the pit in the center.  Using your hands, twist the two ends in opposite directions which will cause the avocado to open.  Stab the pit with the tip of a knife, slowly, and carefully.  As you withdraw the knife the pit should come out.  Tap the knife on the side of the trash can to discard.  Slice lines from top to bottom then side ways in each halve.  Using a spoon, scoop out the flesh of the avocado, and discard the skin.

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