Easy Peasy Poke

White bowl holding rice, poke, avocado and lemon slices. Topped with herb garnish and black and white sesame seeds. Gray surface below, green leaves decorating the area.

Poke evolved from a snack enjoyed by fishermen while they were still at sea processing their catch. “Leftover” bits of raw fish were traditionally mixed with spices, seaweed flakes and other easily available ingredients for a tasty, protein-packed meal.

They were on to something, since these days you’ll see prepared poke available in many places just waiting for you to enjoy, including BriarPatch! Here’s a great recipe to get you started on your poke journey. 


  • 1 ahi tuna steak, about ¾ lb 
  • 2 Tbsp tamari  
  • 2 tsp rice vinegar 
  • 1 Tbsp sesame oil  
  • 2 tsp chili oil 
  • 1 Tbsp sesame seeds  
  • 1 avocado 
  • 1 medium cucumber, sliced thin 
  • 1 carrot, peeled and cut into thin matchsticks 
  • 1 green onion, chopped  
  • 3 cups cooked sushi rice 


Cut tuna into 1-inch pieces. In medium-sized bowl, stir together tamari, rice vinegar, sesame oil and chili oil. Marinate tuna in poke sauce in refrigerator for 30 minutes.  

Cut avocado in slices right before serving. Divide warm sushi rice in three bowls. Divide marinated tuna on top of rice among the bowls. Place cucumbers, carrots and avocados in small decorative sections in bowls. Sprinkle with sesame seeds and green onions.