**For the Tuna Poke**
• 1 lb sushi-grade ahi tuna, diced into 1/2-inch cubes
• 1/4 cup Global Wok Ginger Teriyaki Sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds

**For the Rice Cakes**
• 8-10 Korean rice cakes (tteok), sliced into rounds
• 2 tablespoons vegetable oil for frying
• Pinch of salt

**For the Bowl**
• 2 cups cooked sushi rice or white rice
• 1 cup seaweed salad
• 1 cup edamame, shelled
• 1 cucumber, diced
• 2 avocados, sliced
• 2 tablespoons sesame seeds (white or mixed)
• 2 sheets nori seaweed, cut into strips (optional)

**For Garnish**
• Extra Global Wok Ginger Teriyaki Sauce for drizzling
• Pickled ginger (optional)
• Wasabi (optional)
• Lime wedges

**Prep Instructions**
1. Ensure ahi tuna is sushi-grade and kept chilled until ready to use
2. Dice the tuna into 1/2-inch cubes and place in a bowl
3. Add 1/4 cup Global Wok Ginger Teriyaki Sauce, sesame oil, rice vinegar, sliced green onions, and 1 teaspoon sesame seeds
4. Gently toss to coat, cover, and refrigerate for 15-20 minutes to marinate
5. Cook sushi rice according to package directions and let cool to room temperature
6. If using frozen edamame, cook according to package directions and let cool
7. Dice cucumber and slice avocados
8. If using rice cakes, slice them into 1/4-inch rounds

**Cooking Instructions**
1. Heat 2 tablespoons vegetable oil in a non-stick skillet over medium-high heat
2. Add rice cake rounds in a single layer (work in batches if needed)
3. Fry for 2-3 minutes per side until golden brown and crispy on the outside
4. Remove to a paper towel-lined plate and sprinkle lightly with salt
5. Keep warm while assembling bowls

**Assembly Instructions**
1. Divide cooked rice among 4 bowls as the base
2. Arrange marinated ahi tuna on one section of each bowl
3. Add a portion of seaweed salad, edamame, diced cucumber, and sliced avocado in separate sections
4. Place 2-3 crispy fried rice cakes on top or alongside
5. Drizzle extra Global Wok Ginger Teriyaki Sauce over the tuna and rice
6. Sprinkle generously with sesame seeds
7. Garnish with nori strips if desired
8. Serve immediately with pickled ginger, wasabi, and lime wedges on the side

**Chef's Tips**
• Keep tuna chilled until serving for the best texture and food safety
• For extra crunch, add crispy wonton strips or tempura flakes
• Substitute brown rice or cauliflower rice for a different base
• The Ginger Teriyaki adds a perfect sweet-savory glaze that complements the fresh tuna

**Nutritional Benefit**
This Tuna Poke Bowl is packed with omega-3 fatty acids from fresh ahi tuna, supporting heart and brain health. Avocado provides healthy fats and fiber, while seaweed salad delivers iodine and minerals. Edamame adds plant-based protein and fiber, cucumber adds hydration and antioxidants, and sesame seeds offer calcium and vitamin E. A light, refreshing, nutrient-rich meal that's as beautiful as it is delicious!

Tuna Poke Bowl with Ginger Teriyaki!

BOLD | FRESH | FEARLESS