Ahi Tuna Poke Egg Bowl

Ahi Tuna Poke & Egg Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings


  • 2 tbsp. dried wakame seaweed
  • 12 oz. ahi tuna
  • 1 tbsp. black sesame seed
  • 1 tbsp. white sesame seed
  • 1 small onion, minced
  • 1 bunch scallions, thinly sliced
  • 1 Fresno chili, minced
  • 1 tbsp. dark sesame oil
  • 1 tsp. honey
  • Soy sauce, to taste
  • 4 cups cooked white sushi rice
  • 4 oz. Japanese sweet egg, thinly sliced (recipe follows)
  • 2 avocados, medium dice
  • 2 cups fresh pineapple, cubed, roasted
  • 4 sprigs cilantro


  1. Rehydrate seaweed, drain and chop.
  2. Dice tuna and put in bowl.
  3. Add seaweed, sesame seeds, onion, scallions, chili, sesame oil, honey, soy sauce—toss gently to coat.
  4. To assemble bowls, add one cup of rice in bottom of each serving bowl. Divide tuna mixture into each. Place portion of diced avocado and roasted pineapple in each. Then add sliced Japanese egg. Garnish with cilantro.

Japanese Sweet Egg

  • 4 eggs
  • 1/2 tsp. soy sauce
  • 1/4 cup dashi
  • 1 tbsp. sugar
  • 1 tsp. mirin
  • 1 Grapeseed oil, as needed


  1. Whip eggs, soy sauce, dashi, sugar and mirin together. Heat oil in nonstick skillet on medium heat.
  2. Pour a thin layer of eggs into the skillet. Tilt skillet to move eggs to cover the entire bottom of the skillet. Cook until eggs are set and no visible liquid eggs remain. When eggs are set, start at one edge of the pan and roll egg to the other side. Keep rolled egg in skillet. Repeat technique about 5 or 6 times until all egg is cooked. Place cooked egg on sheet of plastic wrap and roll to help set shape, about 5 minutes. Unwrap, and cut into 1/2-inch slices, then turn each slice on its side and cut again into 1/2-inch pieces.

Upscale Deviled Eggs


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