Ingredients

Poke Bowl

  • 1 pound sashimi grade tuna, small diced
  • 3 tablespoons minced Vidalia onion
  • 3 green onions, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • 4 zucchini, spiralized
  • 1 avocado, sliced, divided
  • 1 cup cooked and shelled edamame
  • 4 tablespoons pickled ginger, divided
  • Scallions
  • Furikake, for garnish

Ponzu Sauce

  • 3 tablespoons ponzu
  • 1 tablespoon sesame oil
  • Small pinch salt

Steps

Poke Bowl

  1. In a large bowl, combine tuna, onion, green onions, soy sauce, sesame oil, sesame seeds, ginger, salt and red pepper flakes. Reserve.
  2. Add the zucchini to the ponzu sauce bowl and toss to combine.
  3. Divide among 4 serving bowls.
  4. Top with poke, avocado, seaweed salad, pickled ginger, scallions and furikake.

Ponzu Sauce

  1. In a separate large bowl, add the ponzu, sesame and salt and whisk together.