Hawaiian Ahi Poke Bowl Recipe
User Reviews
5
Hawaiian Ahi Poke Bowl Recipe
Description
This recipe prepares jasmine rice cooked until tender and fluffy as the base of the bowl. The ahi tuna is cut into small cubes and marinated briefly with gluten-free soy sauce, honey, sesame oil, wasabi paste, and green onions, giving it a balance of salty, sweet, and mildly spicy notes with a fresh fish texture.
The bowl is assembled with the rice, marinated tuna, sliced avocado, radishes, and assorted sprouts arranged attractively. Furikake seasoning and sesame seeds add an additional nutty and savory crunch. The dish showcases a mixture of cool, fresh ingredients alongside the tender tuna and warm rice.
You can substitute the rice with cooked quinoa or cauliflower rice for lower carb options. The recipe emphasizes freshness and simple preparation for a well-rounded, light meal.
Ingredients
- 2 cups jasmine rice dried
- 1 pound ahi tuna sashimi-grade
- 3 tablespoons soy sauce gluten free
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1/2 - 1 teaspoon wasabi paste
- 3/4 cup green onion green and white ends, chopped
- 1 1/2 teaspoons sesame seeds
- 1 avocado ripe
- 1 bunch radish
- 1 cup sprouts (alfalfa, broccoli, bean)
- Furikake rice seasoning
Instructions
- Pour the rice into a medium sauce pot. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15-20 minutes until all the water is absorbed and there are air holes in the top of the rice. Remove from heat, fluff the rice with a fork, then cover to keep warm and set aside.
- Meanwhile, cut the ahi tuna steaks into 1/4 to 1/3 inch cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil, and wasabi paste. Toss well to coat. Then stir in the chopped green onions and sesame seeds.
- Slice the avocado and radishes. Once the rice is cooked, assemble the bowls: Scoop a heaping portion of rice into 4-6 salad bowls. Spoon the ahi poke next to the rice and arrange sprouts and sliced radishes around the rice. Place several avocado slices over the top and sprinkle furikake on top.
Notes
- Brown rice or quinoa can be used instead of jasmine rice for different textures or nutritional preferences.
- For a low-carb option, try using cauliflower rice in place of traditional rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 415kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 543mg | 23% |
| Potassium | 496mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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