Tuna Poke Bowl

A fresh and vibrant Hawaiian-style poke bowl with sushi-grade tuna, seasoned rice, and crunchy toppings. High in protein and omega-3 fatty acids, this no-cook protein bowl comes together fast.

Ingredients

• 1 lb sushi-grade ahi tuna, cubed
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• ½ tsp sriracha
• 2 cups sushi rice, cooked
• 1 tbsp rice vinegar (for rice)
• 1 avocado, sliced
• 1 cup cucumber, diced
• ½ cup edamame, shelled
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1 sheet nori, cut into strips

Method

1. Cook sushi rice according to package directions. Once done, fold in 1 tablespoon of rice vinegar and let cool slightly.
2. While rice cooks, cut the sushi-grade tuna into half-inch cubes using a very sharp knife.
3. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha.
4. Gently toss the cubed tuna in the sauce until evenly coated. Refrigerate while you prep toppings.
5. Prepare all toppings: slice the avocado, dice the cucumber, slice the green onions, and cut nori into thin strips.
6. Divide seasoned rice among four bowls. Arrange marinated tuna, avocado slices, cucumber, and edamame on top.
7. Garnish with green onions, sesame seeds, and nori strips. Serve immediately.

Chef's note: Only use sushi-grade or sashimi-grade tuna from a trusted fishmonger. The tuna should be deep red with no fishy smell. Keep the tuna as cold as possible until serving. For a budget option, substitute with canned albacore tuna packed in water.

Nutrition per serving