Ahi Tuna Poke Bowls

Name: Ahi Tuna Poke Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 bowls
Ingredients: 2 cups U.S.-grown long grain white rice; 1 lb. sushi-grade ahi tuna, cut into bite-size pieces; 1 avocado, diced; 1/2 cup shelled edamame; 1/4 cup green onions, thinly slices, plus more for garnish; 3 Tbsp. soy sauce; 1 Tbsp. sesame oil; 2 cloves garlic, minced; 1 tsp. ginger, minced; 1 tsp. rice vinegar; 1 tsp. toasted sesame seeds; 1 tsp. black sesame seeds; 1/2 tsp. red pepper chili flakes (optional); Salt, to taste; wasabi peas, shredded carrots, cucumber, sriracha mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango, seaweed, pickled ginger, shredded purple cabbage, etc

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 bowls
Calories
655 kcal
Course
Main Course

Ahi Tuna Poke Bowls

Ulric Williams

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These ahi tuna poke bowls are made with a simple sauce using soy sauce and sesame oil, they are loaded with avocado, edamame, wasabi peas and scallions and served over rice. It’s full of flavor, nutritious and simple to make!

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Ingredients

Servings

2 cups U.S.-grown long grain white rice
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
1 avocado, diced
1/2 cup shelled edamame
1/4 cup green onions, thinly slices, plus more for garnish
3 Tbsp. soy sauce
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, minced
1 tsp. rice vinegar
1 tsp. toasted sesame seeds
1 tsp. black sesame seeds
1/2 tsp. red pepper chili flakes (optional)
Salt, to taste

Topping ideas

wasabi peas, shredded carrots, cucumber, sriracha mayo, sliced radish, microgreens, fried shallots, cilantro, tomato, jalapeno, mango, seaweed, pickled ginger, shredded purple cabbage, etc.

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Instructions

Rinse the rice: add the rice to a fine mesh strainer or sieve and rinse until the water becomes clear.
Cook the U.S.-grown long grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice.Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with fork.
Slice the ahi tuna into 3/4 inch cubes or small bite-size pieces and place in a large bowl.
Add the green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, red pepper chili flakes, salt, avocado, edamame, and sesame seeds to the ahi tuna. Stir to combine.
Add a few spoonfuls of rice to a bowl, top with the ahi tuna and then garnish with wasabi peas, green onions, more white and black sesame seeds and any of desired toppings. Enjoy!

Notes

Sriracha
Be sure to add crunch! Fried shallots, carrot, cucumber or wasabi peas are some of our favorite options.
Drizzle with a spicy sauce: try combining 2 Tbsp. mayo or Greek yogurt with 1 Tbsp. Sriracha and a squeeze of lemon to drizzle over the bowl prior to serving.

Nutrition Information

Show Details

Serving 1bowl Calories 655kcal (33%) Carbohydrates 82g (27%) Protein 38g (76%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 43mg (14%) Sodium 673mg (28%) Potassium 761mg (22%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 2549IU (51%) Vitamin C 7mg (8%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4bowls

Amount Per Serving

Calories 655 kcal

% Daily Value*

Serving	1bowl
Calories	655kcal	33%
Carbohydrates	82g	27%
Protein	38g	76%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	43mg	14%
Sodium	673mg	28%
Potassium	761mg	16%
Fiber	6g	24%
Sugar	1g	2%
Vitamin A	2549IU	51%
Vitamin C	7mg	8%
Calcium	70mg	7%
Iron	3mg	17%