Shoyu Ahi Poke Bowl
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2
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Calories
845 kcal
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Course
Main Course
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Cuisine
Asian
Shoyu Ahi Poke Bowl
Description
The Shoyu Ahi Poke Bowl features diced sushi-grade ahi tuna marinated briefly in a savory mixture of soy sauce, toasted sesame oil, rice vinegar, and seasoning, allowing the flavors to meld and the fish to develop a rich taste. The tuna's tender texture is complemented by a crisp combination of fresh lettuce, cucumber, and seaweed salad, while buttery avocado slices add creaminess. Optional nectarine slices provide a subtle sweetness that contrasts nicely with the savory elements. This no-cook bowl is assembled by layering warm white rice and fresh ingredients, then topping with the marinated tuna and garnishing with toasted sesame seeds and pink Hawaiian sea salt for a nuanced finish. The ingredients meld into a balance of freshness, umami, and slight spiciness from the red pepper flakes. It's practical for at-home meals and can be refrigerated for up to eight hours if made ahead, making it suitable for lunch or dinner bowls ready to enjoy later.
Ingredients
- 1 pound ahi tuna sushi grade
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil toasted
- 1 tablespoon seasoned rice vinegar
- ½ teaspoon sesame seeds plus more for plating, toasted
- pinch red pepper flakes
- 1 cup white rice
- 1 cup lettuce chopped, or spring mix
- 1 small cucumber or 2 Persian cucumbers
- 1 avocado , peeled, pitted and sliced
- ½ nectarine , optional, pitted and sliced
- ½ cup seaweed salad
- pinch sea salt pink Hawaiian
Instructions
- If frozen, thaw the ahi tuna. Slice the tuna into ½-inch cubes and place in a medium bowl. Drizzle the tuna with the soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. Lightly toss to coat and set aside.
- Divide the rest of the ingredients between two large bowls, adding the white rice, lettuce, cucumber, avocado, nectarine (if using), and seaweed salad. Spoon half of the tuna poke into each bowl. Sprinkle with more sesame seeds and the pink Hawaiian sea salt. Before eating, add more soy sauce or rice vinegar if desired. If made ahead for lunch or dinner, the bowls can be refrigerated for up to 8 hours.
Notes
- The ahi tuna can be marinated up to 8 hours in advance and stored in the refrigerator for a fresh poke bowl anytime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 845 kcal
% Daily Value*
| Calories | 845kcal | 42% |
| Carbohydrates | 84g | 28% |
| Protein | 63g | 126% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 86mg | 29% |
| Sodium | 1108mg | 46% |
| Potassium | 1116mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 5199IU | 104% |
| Vitamin C | 9mg | 10% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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