• Make sure your ahi tuna is fully thawed. Pat dry and slice into bite-size cubes.
• In a medium bowl, whisk together soy sauce, sesame oil, chili-garlic sauce and sugar. Taste and adjust by adding more of these ingredients to your preference.
• Add your sliced tuna to the bowl, along with the thinly sliced scallions and sweet onions. Stir to combine for one minute until ahi tuna is fully coated in sauce.
• Cover with plastic wrap and refrigerate for a minimum of 15 minutes, but if you have the time, 1-2 hours is better.

Preparing Sushi Rice

• If you are planning to serve these Hawaiian poke bowls with rice, we can prepare the rice now while the fish is marinating.
• Rinse one cup of short grained sushi until the water runs clear.
• Add rinsed rice to your rice cooker and cook.
• Once rice is cooked, scoop out into a flat dish (I like to use a pie plate).
• Sprinkle on 2-3 tablespoons of SEASONED rice vinegar. Using a spatula, gently fold rice to mix well. The seasoned rice vinegar will make the rice shiny and taste just like sushi rice!

To Make Sushi Poke Bowls

• Add a scoop or two of your base to a bowl (sushi rice, cauliflower rice, or even a bed of greens.)
• Top with 1/4 of the marinated ahi tuna (approximately 105g) and add in your favorite toppings.

  PLEASE NOTE: Nutrition breakdown is for the marinated ahi tuna only.