Ahi Dae
Base: organic brown rice, fresh spinach, organic coconut oil, sea salt. Topped with line-caught wild ahi tuna, seaweed, pickled ginger, edamame, crushed macadamia nuts.
The savory side
One poke bowl, done properly
Açaí bowls made their way to California by way of Brazil and the surf towns of Hawaii, so a poke bowl on the same counter is less strange than it looks. It is the same idea, a bowl you can eat on the way back from the water, just savory instead of sweet.
We make one, and we don't cut corners on it. The base is organic brown rice and fresh spinach, dressed with organic coconut oil and sea salt. On top: line-caught wild ahi tuna, seaweed, pickled ginger, edamame and crushed macadamia nuts for crunch.
It's 24 ounces, which is lunch, and $20. Not eating fish? Swap the ahi for tofu and it's $18. Add a Spam musubi on the side and you're set until dinner.
Line-caught wild ahi. Organic brown rice. No shortcuts.