Tuna Poke Bowl
My ahi tuna poke bowl features tender tuna marinated in spicy poke sauce served on a bed of sticky sushi rice with crisp veggies. Make it once, and you’ll NEVER want takeout again! Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 483kcal
Ingredients
- 1 pound ahi tuna cubed
- 4 cups cooked rice * See notes
- 1 large cucumber sliced
- 1 large avocado sliced
- 1 cup baby spinach or mixed greens
Tuna poke sauce
- 1/4 cup soy sauce
- 1/2 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup green onion thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Whisk together the soy sauce, rice vinegar, sesame oil, red pepper flakes, sliced green onion, and sesame seeds. Add the ahi tuna and mix until combined.
- Assemble the bowls by adding sushi rice, then a serving of the tuna poke. Add the cucumber, mixed greens and sliced avocado, and sprinkle green onion and sesame seeds on top.
Video
Notes
TO STORE: I recommend storing the tuna, rice, and vegetables in separate airtight containers in the fridge. The tuna should be consumed fresh within 1-2 days, while the rice and veggies will last 3-4 days.
TO HEAT: Poke bowls can be enjoyed cold, but if you’d prefer, the rice can be heated in the microwave with a splash of water for 30-40 seconds or until warm.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 51g | Protein: 34g | Fat: 15g | Sodium: 871mg | Potassium: 689mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3389IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 3mg | NET CARBS: 46g