Tuna Poke Bowl
A quick and easy poke bowl recipe with healthy fats from the fish and avocado. If you use prepacked rice this recipe becomes “no-cook” and can be assembled in minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for the rice)
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: No Cook
- Cuisine: Hawaiian
Ingredients
Scale
For the tuna:
- 3/4 pound tuna or salmon, sliced into small bite-sized cubes
- 1/2 cup low sodium tamari or coconut aminos
- 2 green onions thinly sliced, white and green parts
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tsp grated ginger
For the rice:*
- 3/4 cup white or brown rice, rinsed
- 1 cup water
- 1 tbsp rice vinegar
Toppings:
- Avocado, sliced or cubed
- 2/3 cup edamame
- Radish, thinly sliced
- Cucumber, thinly sliced
- Carrot, thinly sliced
- Mango, diced
- Shredded carrot
- Sesame seeds
Instructions
- Cube the fish into bite-sized pieces.
- Mix together the green onions, sesame oil, rice vinegar and coconut aminos. Set aside half the marinade for dressing the bowl. Let the fish marinate in the fridge for about 15 minutes.
- Rinse the rice well and then cook according to package directions in water seasoned with the rice vinegar. Set aside and let cool. (You can also use prepackaged rice and add the vinegar.)
- While the rice is cooking, choose your toppings and slide your vegetables/fruit.
- Assemble! Divide the rice between 2 bowls. Top with 1/2 the poke mixture and the desired toppings. Drizzle with the remaining marinade.
Notes
*If using prepackaged rice, add the sprinkle the rice vinegar and mix well.
Nutrition
- Serving Size: 1/2 tuna mixture and 3/4 cup cooked rice
- Calories: 275
- Fat: 21
- Saturated Fat: 0.3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 0
- Protein: 33
- Cholesterol: 750 mg
Find it online: https://eatbeautifullyblog.com/tuna-poke-bowl/