California Avocado & Ahi Poke Bowl

Serves: 4


1 lb. ahi tuna sashimi
1/4 cup ponzu
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. Extra virgin olive oil
2 cups shredded kale (leafy parts only, no stems)
2 ripe, Fresh California Avocados*, peeled and seeded
2 Tbsp. finely chopped green onions
2 Tbsp. sriracha mayonnaise, optional
3 cups cooked brown rice, hot
1/2 cup edamame beans (thawed if frozen)
2 Tbsp. crushed wasabi peas

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit