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Avocado Tuna Poke with Wasabi & Soy Sauce Almonds and Coconut IPA Rice


For the poke:

  • 1 lbs. sashimi grade tuna cut into cubes
  • ½ of one avocado diced (pick an avocado on the firm side of ripe)
  • 2 tablespoons minced red onions
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped green onions diced
  • 2 teaspoons sesame oil
  • 3 tablespoons Soy sauce
  • ¼ teaspoon Sesame seeds
  • ¼ cup Blue Diamond flavored Almonds Bold Wasabi & Soy Sauce, crushed
  • ½ teaspoon salt plus additional to taste
  • thin sliced Nori

For the rice:

  • 1 (13.5oz) can full-fat coconut milk
  • ½ cup IPA beer
  • ½ cup water
  • 1 ¼ cups long-grain or jasmine rice
  • ½ teaspoon salt


  • Cut the tuna into bite sized cubes.
  • Stir together with the avocado, onion, cilantro, green onions, sesame oil, soy sauce, sesame seeds, Blue Diamond Wasabi & Soy Sauce almonds and salt. Chill for 1 hour and up to 24 hours.
  • Stir together the coconut milk, beer, water, rice and salt in a pot over high heat. Bring to a boil, place a lid tightly on the pot, and reduce heat to low.
  • Cook for 18 minutes, remove from heat and allow to steam for 2 more minutes before removing the lid and stirring.
  • Divide the rice between 4 bowls.
  • Top with poke, sprinkle with thin sliced Nori.