Recipe of the Month: Poke Bowl Recipe

In Newsletter Content by Brandon St. Clair


  • 1 lb sushi-grade ahi tuna
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/4 cup light mayo
  • 1 tsp sriracha
  • 4 cups cooked brown rice
  • 1 cup diced cucumber
  • 1/2 cup shredde carrots
  • 1/2 cup shelled edamame
  • 2 large avocados, peeled and sliced
  • 1 tbsp black sesame seeds
  • 1 tsp green onion


Use a sharp knife to cut tuna into small dice-shaped pieces. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.

Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Spoon into a ziplock bag. Cut the tip off.

Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamame, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinkle with green onion and sesame seeds.