Kona Grill-Style Tuna Poke Bowl

A vibrant, authentic poke bowl featuring minimally processed ingredients and high-quality fats for a balanced, flavorful meal.

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Ingredients

  • 1 lb sashimi-grade wild tuna loin
  • 1 cup organic sushi rice
  • 2 organic avocados, diced
  • 1 organic cucumber, sliced into rounds
  • 3 green scallions, thinly sliced
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 2 tbsp organic coconut aminos
  • 1 tsp raw honey
  • 1 tsp toasted sesame seeds (for garnish)

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What you'll need

Instructions

  1. Cook the organic sushi rice according to package instructions and allow to cool slightly.
  2. Dice the tuna loin into 1/2-inch cubes and transfer to a large glass mixing bowl.
  3. In a small jar, whisk together the avocado oil, toasted sesame oil, coconut aminos, grated ginger, minced garlic, and raw honey.
  4. Pour the dressing over the diced tuna, tossing gently to coat evenly; let sit in the refrigerator for 15 minutes.
  5. Prepare the vegetables by slicing the cucumber and dicing the avocados.
  6. Assemble each bowl by placing a scoop of rice at the bottom, followed by the marinated tuna, avocado, cucumber, and scallions.
  7. Place gyoza flat-side down in the pan, pressing lightly. Sear for 2–3 minutes until the bottom is golden brown and crispy — do not flip. Add 2 tbsp water, cover immediately, and steam for 1 minute to finish cooking through.

FAQ

Can I substitute the coconut aminos?

Yes, you can use liquid aminos as an alternative to coconut aminos for a gluten-free option.

How important is it to use sashimi-grade tuna?

Using sashimi-grade tuna ensures freshness and safety, avoiding contaminants that can be present in other grades of tuna.

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