Ahi Tuna Poke Bowl
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
435 kcal
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Course
Main Course
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Cuisine
Hawaiian
Ahi Tuna Poke Bowl
Description
The recipe begins by rinsing sushi rice thoroughly and cooking it with water until tender and fluffy. Meanwhile, sushi-grade ahi tuna is cut into bite-sized cubes and gently tossed with a mixture of tamari soy sauce, sesame oil, and rice vinegar. Chopped green onions are added to infuse a mild onion flavor.
The bowl is assembled by scooping cooked rice into serving dishes, topping it with marinated tuna, thin cucumber slices, and diced avocado. The final garnish of microgreens along with white and black sesame seeds adds a slight crunch, earthy notes, and visual appeal.
This poke bowl showcases the clean, fresh flavor of the tuna enhanced by the subtle acidity of the marinade and the creaminess of avocado. It’s a handheld-style meal often enjoyed cold or at room temperature, suitable for lunch or light dinner.
Purchasing high-quality sushi-grade tuna is essential for safety and flavor, and the recipe specifies using gluten-free tamari to accommodate dietary preferences.
Ingredients
- 1 cup sushi rice
- 1 1/2 cups water
- 1 lb tuna sushi-grade, ahi
- 1/4 cup tamari
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 green onion sliced
- 1 cucumber thinly sliced, small
- 1 avocado diced
- microgreens for garnish
- white sesame seed for garnish
- black sesame seed for garnish
Instructions
- Add the sushi rice to a fine mesh colander and rinse until the water becomes clear. Place the sushi rice in a small pot and add the water. Bring the water to a boil, then reduce the heat to low, cover the pot and cook the rice for 20 minutes.
- While the rice is cooking, cube up the ahi tuna into bite-sized pieces.
- In a small bowl, stir together the tamari, sesame oil and rice vinegar. Then add the ahi tuna and gently stir until all of the pieces are coated. Add the green onion and stir again.
- When the rice is fully cooked, add a few spoonfuls of rice to a bowl. Top that with a few spoonfuls of ahi tuna, several slices of cucumber and a some diced avocado. Garnish with microgreens and a sprinkle of white and black sesame seeds.
Notes
- Use high-quality, sushi-grade ahi tuna for safety and optimal flavor when serving raw.
- Previously frozen ahi tuna is acceptable and safer if you have concerns about raw fish.
- Choose a trusted brand of organic sushi rice and gluten-free tamari soy sauce for best results.
- Rinse sushi rice thoroughly until the water runs clear to achieve proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 53mg | 2% |
| Potassium | 683mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 2665IU | 53% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 35mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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