Chilled Hawaiian Ahi Poke Bowl with Mango, Avocado and Sushi Rice

In a bowl, whisk the soy sauce, toasted sesame oil, grated ginger, half the green onions, and sesame seeds into a quick marinade.

Serves 4

Ingredients

• 1 1/4 pounds sushi-grade ahi tuna, cut into 3/4-inch cubes
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds, plus more for garnish
• 2 cups cooked short-grain sushi rice, cooled
• 1 ripe mango, diced
• 1 ripe avocado, sliced
• 1/2 cup shelled edamame
• 1/4 cup thinly sliced sweet onion
• 1 sheet nori, cut into thin strips

Instructions

1. In a bowl, whisk the soy sauce, toasted sesame oil, grated ginger, half the green onions, and sesame seeds into a quick marinade.
2. Add the cubed ahi tuna and fold gently to coat, then cover and chill in the refrigerator for 20 to 30 minutes so the fish stays cold and firm.
3. Spread the cooled sushi rice into the base of four bowls, seasoning it with a light splash of rice vinegar if you like.
4. Arrange the marinated tuna over the rice, keeping everything well chilled as you build the bowls.
5. Tuck in the diced mango, sliced avocado, edamame, and sweet onion around the fish in bright, separate sections.
6. Spoon any leftover marinade over the top for extra savory depth.
7. Garnish with the remaining green onions, nori strips, and a scatter of sesame seeds.
8. Serve immediately while cold, or hold in the fridge up to an hour so the flavors meld before lunch.
9. Poke, meaning to slice or cut crosswise, began as a Hawaiian fishermen's snack of trimmed reef fish seasoned with sea salt and seaweed; today's mango-and-avocado bowl reflects the islands' layered plantation heritage and makes an effortless no-cook lunch on a hot summer day.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 38g
• Fat: 17g
• Carbohydrates: 44g
• Fiber: 6g
• Sugar: 12g
• Sodium: 690mg