• Fresh tuna and scallops
  • 2 cups cooked sushi rice
  • 1 ripe avocado, sliced
  • 1 sliced cucumber
  • 100g Edamame
  • 30g Wakame
  • 20g furikake
  • Wasabi


  • 30ml mirin
  • 90g sugar syrup
  • 90g rice vinegar
  • 60g water
  • 150ml japanese soy
  • 1 tsp. grated ginger


  1. In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, to make the dressing. Set aside.
  2. Divide the cooked sushi rice evenly between four bowls.
  3. Arrange the tuna sashimi, scallops, sliced avocado, sliced cucumber, edamame and wakame on top of the rice in each bowl.
  4. Drizzle the dressing over each bowl and sprinkle furikake over the top.

Serve the poke bowls immediately, with additional soy sauce and wasabi.