SFV Ahi Poke Bowl

Base (Serves 2):

• ½ cup cooked sushi rice (or jasmine, seasoned w/ rice vinegar, sesame oil + pinch of salt)

• 1 heaping cup spring mix or chopped butter lettuce

• Optional: a few spinach leaves or arugula for biteLight sprinkle of furikake on the rice side

Poke Tuna:

• ½ lb sushi-grade ahi tuna, cubed (central market or in the freezer area) 

Ponzu Sauce:

• 1 tbsp yuzu ponzu

• 1 tsp toasted sesame oil

• ½ tsp tamari or coconut aminos

• ½ tsp chili garlic crisp or chili flakes (optional)

• 1 tbsp chopped scallions

• ½ tsp sesame seeds

SFV Light Spicy Mayo Drizzle:

• 1 tbsp avocado mayo or veganaise

• ½ tsp sriracha

• Squeeze of lime

• Splash of water to thin (so it’s drizzle-level light)

🥗 Veggies 

• 1 tbsp chopped scallions

• ¼ cup shredded purple cabbage

• ¼ cup julienned cucumber

• ¼ cup steamed edamame

• ¼ avocado, sliced or fanned

• Thin radish slices

• Optional: mango cubes or pineapple for brightness

Toppings:

• ½ tsp chili garlic crisp or chili flakes (optional)

• ½ tsp sesame seeds

• Furikake + bonito flakes to finish

• Optional crunch: crispy garlic or seaweed snack strips

🔪 Assembly (Your Flow):

Bowl = half seasoned rice + half salad greens. Toss the tuna with yuzu ponzu mix Arrange poke on top center, then artfully circle with veggies.Drizzle spicy mayo lightly (you can even serve it on the side).Top with bonito flakes + furikake and serve with chopsticks or a gold fork if you’re feeling fancy.