Silky cubes of sushi-grade ahi get a quick marinade with sesame oil, rice vinegar, and a hit of crushed red pepper, then get folded together with crunchy sweet onion, green onion, and toasted sesame seeds for that classic poke texture in every bite. A short chill in the fridge is all it takes for the fish to soak up all that bright, savory flavor. Spooned over warm short-grain rice and finished with creamy avocado and crisp nori strips, it's the kind of dish that looks like it came straight from a poke counter. It comes together in minutes with no cooking required beyond the rice, making it an easy weeknight option when you want something fresh and satisfying. This one is a great fit for a gluten free table, letting the clean, briny flavor of the tuna take center stage.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a large mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes until combined.
Add the cubed tuna, sweet onion, green onions, sesame seeds, and sea salt to the bowl. Fold gently until the tuna is evenly coated.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
