Happy Mother's Day! We've got dinner sorted out with this easy no-cook meal. This dish, called a poke (poke-ay) bowl is big in Hawaii, where super-fresh fish is all around. Be sure you buy sushi-grade fish (you can sub in salmon if you like) for this recipe, then chop, drizzle and dinner is served! 
 Makes 4 servings 

What you need 

6 cups shredded Napa cabbage
¾ cup Tessemae’s Soy Ginger 
1 pound sushi-grade ahi tuna, cut into ½-inch cubes
3 scallions, thinly sliced
2 cups shredded carrot
2 cups edamame
1 cup prepared seaweed salad
1 avocado, halved and cut into ½-inch cubes
coarse salt 
 
 
 

What you do

1. Toss together cabbage and ½ cup Soy Ginger; set aside.
2. Combine tuna, scallions and remaining 1/4 cup Soy Ginger in a bowl and gently toss to coat.
3. Divide cabbage, carrot, edamame, seaweed salad and avocado between four bowls. Top each bowl with tuna mixture, sprinkle with salt and drizzle some more Soy Ginger over top.