Tuna Poke done two ways. I prefer the bowl style to the smaller tower style. It was easier to eat. I took a piece of sushi grade tuna and cut it into small cubes. I then put the bowl in the freezer while I prepped the rest of the ingredients. I had already made some jasmine rice that had been cooked in coconut milk and i bought some seaweed salad at the market. I sliced up an avocado and squeezed a lime over it. I also whipped up a ginger and soy dressing. To assemble the bowls I simply place rice in the bottom and arranged the other ingredients nicely on top of it. Then lastly I drizzled it with the dressing and then sprinkled it with toasted black sesame seeds and coconut. At a sushi restaurant one sushi bowl of this size would cost about 10$ but with one 7$ tuna fillet from a gourmet grocery store we had enough to made 4 servings.