Tuna Poke Bowl
This tuna poke bowl brings together the perfect balance of lean protein, heart-healthy fats, and vibrant vegetables for a meal that's as visually stunning as it is delicious. A restaurant-quality dish you can easily make at home without the hefty price tag.
Equipment
- Sharp Knife
- Glass Mixing Bowl
- Small Whisk
Ingredients
For the tuna mixture
- 1 pound sushi-grade ahi tuna cubed
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free option
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey optional
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
For the bowl base
- 2 cups brown rice cooked (or cauliflower rice for lower carb option)
- 1 cucumber diced
- 1 avocado sliced
- 1 cup carrots shredded
- 1 cup edamame shelled
- 1/2 cup radishes thinly sliced
- 2 green onions thinly sliced
For the garnish
- 1 tablespoon sesame seeds
- 2 sheets nori cut into strips
- sriracha or spicy mayo optional
- lime wedges for serving
Instructions
- Cut your sushi-grade tuna into 1/2-inch cubes using a sharp knife. Pro tip: slightly freezing the tuna for 15 minutes before cutting makes it easier to achieve clean, precise cuts. Place the cubed tuna in a glass bowl and set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (if using), grated ginger, and minced garlic to create the marinade.
- Pour the marinade over the cubed tuna and gently toss to ensure all pieces are evenly coated. Cover and refrigerate for 30 minutes. Avoid marinating longer than 2 hours.
- While the tuna marinates, prepare all your vegetables by washing, peeling, and cutting them into bite-sized pieces.
- Divide the cooked rice among four bowls. Arrange the marinated tuna and prepared vegetables in sections around the bowl for a visually appealing presentation.
- Sprinkle sesame seeds and nori strips over the top of each bowl. If desired, drizzle with sriracha or spicy mayo. Serve with lime wedges on the side.
Notes
- Use only sushi-grade tuna that's been properly handled for raw consumption.
- Don't marinate the tuna for longer than 2 hours, as the acidity will begin to "cook" the fish.
- For meal prep, store all components separately and assemble just before eating.
- The tuna can be substituted with salmon if preferred.
- For a lower-carb option, use cauliflower rice instead of brown rice.
- Don't marinate the tuna for longer than 2 hours, as the acidity will begin to "cook" the fish.
- For meal prep, store all components separately and assemble just before eating.
- The tuna can be substituted with salmon if preferred.
- For a lower-carb option, use cauliflower rice instead of brown rice.
Nutrition
Calories: 375kcalCarbohydrates: 32gProtein: 29gFat: 15gSodium: 420mgPotassium: 820mgFiber: 8g
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