Ahi Tuna Poke Bowl Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Additional Time
15 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
528 kcal
-
Cuisine
North American, Oceania, Hawaiian
Ahi Tuna Poke Bowl Recipe
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Homemade ahi tuna poke bowls that are SO easy to make, with this delicious and versatile recipe! You'll never order these from a restaurant again! Make it as spicy, or as flavorful, or as colorful as you like with different toppings. EASY - This recipe is very easy, with rice being the only cooked item. Please note that all the vegetables and other additions are optional and are suggestions. Add what you like, or what you have at home.
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Ingredients
For the poke
- 455 g sushi grade tuna
Poke sauce
- 3 - 4 tbsp soy sauce or use a GF tamari sauce for a gluten free alternative.
- 2 tbsp sesame oil preferably toasted sesame oil
- 1 tbsp honey
- 1 tsp chili flakes I use about 1 tsp of shichimi togarashi instead, add more if you want it spicier
- 2 -3 green onions sliced
- 1 red chili sliced and seeds removed, optional
- toasted sesame seeds
To serve
- 2 cups cooked sushi or jasmine rice or brown rice, more if needed
- pickled ginger optional
- Fried wonton chips optional (or crushed chips, fried shallots, wasabi peas)
- chopped macadamia nuts optional
- Finely chopped nori optional
Assorted raw vegetables / fruits (use as much or as little as you like)
- carrot
- cabbage
- edamame
- cucumber
- radishes
- Snowpeas
- daikon
- avocado
- Mango
- watermelon
Instructions
For the poke
- Cut the tuna steak into bite-sized cubes (about 0.5 x 0.5 inch). Place the cubed tuna in a bowl.
The poke sauce
- Add 3 tbsp soy sauce with the rest of the ingredients (except green onions and chili flakes). Whisk to combine well.
- Add the poke sauce, green onions, and chili flakes into the bowl with cubed tuna. Toss well to coat the tuna pieces with the sauce. Taste and add the remaining soy sauce if needed.
- Keep it refrigerated for at least 10 - 15 minutes (if possible), or up to an hour. (Prep the vegetables while the poke is briefly marinating in the fridge.)
To assemble
- Place warm sushi rice (or your choice of rice) in 2 serving bowls.
- Place the prepped vegetables in the bowl over the rice. You can add as much or as little as you like.
- Divide the marinated poke between the 2 bowls as well.
- Optional - top the poke with extra sesame seeds, nori seaweed, and/or chopped macadamia / candlenuts.
- Serve immediately.
Notes
- Make sure to use sushi grade tuna (sashimi grade tuna). You will need about 200 - 225 g per person (generous portion).
- If you cannot find sushi grade tuna, you can use sushi grade salmon instead as well.
Nutrition Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
14g
(5%)
Protein
60g
(120%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Cholesterol
86mg
(29%)
Sodium
3627mg
(151%)
Potassium
765mg
(22%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
5382IU
(108%)
Vitamin C
2mg
(2%)
Calcium
43mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 60g | 120% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 86mg | 29% |
| Sodium | 3627mg | 151% |
| Potassium | 765mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 5382IU | 108% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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