Tuna Poke Bowl
This nourishing tuna poke bowl is filled with fluffy, seasoned rice and fresh ahi tuna marinated in a spicy ginger & sesame dressing. Fill the rest of your bowl with a colorful assortment of crisp-fresh veggies, edamame, creamy avocado, and juicy mango for the perfect one-bowl meal.
Servings: 2 servings
Calories: 526kcal
Ingredients
Rice
- 1/2 cup brown sushi rice - or white sushi rice - note 1
- ¾ cup water
- ¼ teaspoon salt
- ½ teaspoon brown sugar
- 1 tablespoon rice vinegar
Spicy ginger sesame dressing
- 1/8 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly grated ginger
- 1/8 teaspoon Sriracha - or chili flakes, or chili powder
Poke bowl
- 7 oz sushi grade tuna
- 6-8 radishes - sliced
- ½ cucumber - sliced
- ½ cup edamame
- ½ cup carrots - in ribbons
- ½ mango - diced
- 1 avocado - sliced
Toppings
- sesame seeds
- fresh chili peppers
- soy sauce
- cilantro leaves
- spring onions
Instructions
Rice
- Rinse the rice under fresh cold water until the water runs clear.
- In a saucepan, combine the rice with water and salt. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions).
- In a small bowl, mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.
- *Note: You can omit this step, especially if you use a different rice type.
Tuna Dressing
- Cut the tuna into small ¾ inches cubes.
- In a bowl, whisk the soy sauce, rice vinegar, ginger, sesame oil, and sriracha. Add the tuna, mix well, and set aside. Do not marinate the salmon for longer than 1 hour.
Vegetables
- Slice the radishes, shred the red cabbage, cut the carrots into ribbons, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost. You can also use this spicy edamame recipe if you prefer a spicy version.
Assemble
- When the rice has cooled down a little, divide it between the two bowls, and add the tuna, vegetables, and toppings. Serve immediately with your favorite sauce (note 3).
Notes
How to prep these bowls in less than 10 minutes: Although it can take some time to prep all the elements that go into this tuna poke bowl, you can prepare pretty much everything ahead of time. Once prepped, store in the fridge and quickly assemble the poke bowl in less than 10 minutes for a healthy lunch or dinner. Remember to marinate the salmon at the last minute.
Note 1: You can use any rice you like: short grain brown rice, basmati rice, wild rice, or black rice. You can also substitute rice for rice noodles or quinoa or opt for a low-carb option using cauliflower rice or spiralized veggies.
Note 2: You can use any veggies: spiralized zucchini, beetroots, spinach, romaine lettuce, sweet potatoes, or kale. Instead of mango, you can use cubed watermelon, pineapple, or pomegranate seeds.
Note 3: I like the simplicity of soy sauce. But feel free to get creative and use tamari, sriracha, or even a vegan fish sauce for some added umami taste.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 526kcal | Carbohydrates: 36g | Protein: 33g | Fat: 29g | Sugar: 13g