Tuna Poke Bowl
Fresh Hawaiian-inspired bowl with sushi-grade tuna and vegetables
Ingredients
Instructions
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Prepare the riceCook the short-grain white rice according to package instructions. Once cooked, let it cool slightly. For an authentic poke bowl, the rice should be warm but not hot.
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Make the marinadeIn a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and sriracha if using. Taste and adjust seasonings as needed.
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Marinate the tunaAdd the cubed tuna to the marinade and gently toss to coat. Cover and refrigerate for 15 minutes while you prepare the other ingredients. Don't marinate too long or the acid will start to cook the fish.
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Prepare the vegetablesWhile the tuna is marinating, prepare all your vegetables. Slice the avocado just before assembling to prevent browning. Arrange all toppings in separate piles for easy assembly.
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Assemble the bowlsDivide the rice among four serving bowls. Arrange the marinated tuna and prepared vegetables on top of the rice in separate sections for visual appeal.
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Add finishing touchesSprinkle each bowl with sliced green onions and toasted sesame seeds. Add strips of nori and pickled ginger on the side if using.
Nutritional Information
450
Calories
per serving
28
Protein
g
45
Carbohydrates
g
18
Total Fat
g
3
Saturated Fat
g
6
Fiber
g
8
Sugar
g
780
Sodium
mg
15
Vitamin C
mg
2.5
Iron
mg
Tuna Poke Bowl is Also Known As
Ahi Poke Bowl, Hawaiian Poke Bowl, Tuna Poke Salad or Raw Tuna Bowl
