Ahi Poke Bowls with Roasted Squash, Brussels Sprouts, Avocado and Nori

Ahi Tuna Poke

A short toss in tamari, sesame oil and rice vinegar seasons the tuna without overwhelming it. Red onion and cilantro bring crunch and freshness.

Ingredients

• 1½ lb ahi tuna suitable for raw consumption, purchased from a supplier who can confirm appropriate handling
• ⅓ cup red onion, cut into small dice
• 3 tbsp gluten-free tamari
• 1 tbsp unseasoned rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp finely grated ginger
• 2 tsp toasted sesame seeds
• ¼ cup roughly chopped cilantro

Instructions

1. Keep the tuna refrigerated at 40°F or below while preparing the other components. Use a clean knife and cutting board reserved for the fish.
2. Soak the diced red onion in cold water for 10 minutes, then drain and dry thoroughly.
3. Whisk the tamari, rice vinegar, sesame oil and ginger together in a chilled bowl.
4. Pat the tuna dry, remove any tough connective tissue and cut into ¾-inch cubes.
5. Just before serving, gently toss the tuna and onion with the dressing. Fold in the sesame seeds and cilantro. Taste and add a little more tamari or vinegar only if needed.
6. Serve promptly, keeping the poke cold until assembly.

Notes

• Freshness alone does not establish suitability for eating raw; confirm this with the supplier. People who are pregnant, immunocompromised, older or very young should avoid raw fish.
• Do not marinate for hours: prolonged contact with salt and acid changes the tuna's texture.

White Rice

Soft, lightly seasoned rice catches the poke dressing and balances the rich tuna and avocado.

Ingredients

• 1½ cups short-grain white rice
• 1¾ cups water, or the amount specified by the rice package
• ¼ tsp fine sea salt

Instructions

1. Rinse the rice in several changes of cold water until the water is mostly clear, then drain well.
2. Combine with the water and salt in a saucepan. Bring to a boil, cover and reduce the heat to low.
3. Cook for 15–18 minutes, or according to the package, until the water is absorbed. Remove from the heat and rest, covered, for 10 minutes.
4. Fluff gently and let the rice stop steaming before assembling the bowls so it does not heat the raw tuna.

Notes

• A rice cooker works equally well; use its marked water level for the chosen rice.

Roasted Kabocha Squash

Kabocha adds dense, sweet flesh and an edible skin, providing a warm autumn counterpoint to the cold poke.

Ingredients

• 1¼ lb kabocha squash, seeded and cut into 1¼-inch chunks
• 1 tbsp avocado oil
• ⅓ tsp fine sea salt

Instructions

1. Heat the oven to 425°F. Scrub the squash skin well before cutting.
2. Toss the squash with avocado oil and salt. Spread on a rimmed baking sheet with space between the pieces.
3. Roast for 25–30 minutes, turning once, until a knife slides through the flesh and the edges are lightly caramelized.
4. Let cool to warm or room temperature before adding to the bowls.

Sesame-Roasted Brussels Sprouts

Deeply browned edges add a savory, slightly bitter contrast to the squash and avocado. A small splash of vinegar keeps the sprouts bright.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved, large ones quartered
• 1½ tbsp avocado oil
• ¼ tsp fine sea salt
• 2 tsp unseasoned rice vinegar
• ½ tsp toasted sesame oil
• 1 tsp toasted sesame seeds

Instructions

1. Toss the Brussels sprouts with avocado oil and salt. Arrange cut-side down on a separate baking sheet.
2. Roast at 425°F for 20–25 minutes, until the cut faces are deeply browned and the centers are tender but not mushy. Check loose leaves early and remove any that are becoming too dark.
3. Toss with the rice vinegar, sesame oil and sesame seeds while warm. Let cool slightly before serving.

Notes

• Use separate trays for the sprouts and squash so each can be removed when ready.

Cucumber, Avocado and Nori Garnishes

Cucumber supplies clean crunch, avocado adds richness, and dry nori brings a crisp, briny finish.

Ingredients

• 4 Persian cucumbers, cut into chunky half-moons
• 2 ripe avocados
• 2 tsp fresh lime juice
• 4 sheets plain toasted nori
• ¼ cup cilantro leaves and tender stems

Instructions

1. Cut the cucumbers and keep chilled.
2. Just before serving, halve and pit the avocados. Scoop out the flesh, cut into thick slices and drizzle lightly with lime juice.
3. Cut or tear each nori sheet into two or three large pieces. Keep dry until the bowls are assembled.
4. Reserve the cilantro for scattering over the tuna and vegetables.

Overall Timing / Workflow

Cooking the rice and vegetables first lets them cool slightly while the fish stays refrigerated until the last moment.

Instructions

1. 0:00 — Heat the oven to 425°F. Rinse and start the rice.
2. 0:05 — Prepare the squash and Brussels sprouts and roast on separate trays.
3. 0:20 — Mix the poke dressing, soak and drain the onion, and cut the cucumbers. Keep the tuna refrigerated.
4. 0:30 — Check the vegetables and remove each tray when ready. Rest and fluff the rice, then let excess steam escape.
5. 0:40 — Slice the avocado, prepare the nori and cilantro, and set out four bowls.
6. 0:45 — Dice and dress the tuna. Assemble immediately with warm, not piping-hot, rice and vegetables.

Plating

Distinct sections preserve the contrast between cold poke, crisp vegetables and warm roasted sides.

Instructions

1. Divide the rice among four wide bowls in a shallow layer.
2. Arrange the tuna toward the front, cucumber and avocado to one side, and squash and Brussels sprouts toward the back.
3. Spoon any remaining poke dressing over the tuna rather than soaking the entire bowl.
4. Scatter with cilantro and tuck the large nori pieces upright against the rim just before serving.

Leftover Path

Separate storage protects the vegetables' texture and prevents warm components from compromising the raw fish.

Instructions

1. Make only as much dressed raw poke as you intend to eat. Keep any reserved undressed tuna refrigerated at 40°F or below and follow the supplier's use-by guidance.
2. If freshly prepared tuna remains, refrigerate it promptly and cook it to 145°F by the next day rather than planning another raw serving. Discard fish left at room temperature for more than 2 hours, or 1 hour above 90°F.
3. Cool rice promptly in a shallow container and refrigerate within 2 hours. Store rice and roasted vegetables separately and use within 3–4 days.
4. Reheat rice with a splash of water until steaming throughout; reheat the squash and sprouts in a hot oven. Add freshly cut cucumber and avocado, and keep nori sealed and dry.