Quick, easy and healthy, this Tuna Poke Bowl is loaded with fresh ingredients for a simple, yet wow inducing dinner.
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Dinner, lunch
Cuisine: asian, hawaiian
Keyword: poke bowl
Servings: 3
Calories: 650kcal
Author: Kellie
Cost: $20
Equipment
saucepan
Ingredients
For the rice:
4cupscooked white rice
1tablespoonrice wine vinegar
1/2tablespoonhoney
1/4teaspoonsoy sauce
For the Poke Bowl:
12ouncessushi grade ahi tuna
2tablespoonsorange juice
1tablespoonslime juice
1tablespoonlow sodium soy sauce
1teaspoonsesame oil
1teaspoonminced ginger
1cupdiced mango
2radishessliced
1cupshelled edamame
1cupsliced cucumber
1/2cupseaweed salad
1serrano chilisliced, optional
2tablespoonspickled ginger
4-6cilantro sprigs
1avocadopitted and sliced
2tablespoonsFurikake or sesame seeds
For the spicy mayo:
2tablespoonsmayonnaise
3tablespoonssriracha sauce
1/2teaspoonrice wine vinegar
Instructions
Place the rice in a medium bowl, set aside.
In a small bowl, whisk together the vinegar, honey and soy sauce.
Pour the vinegar mixture over the rice and toss to combine.
Divide the rice between four bowls and set aside.
Cut the tuna into bite sized cubes and place in a bowl.
In a small bowl, whisk together the orange juice, soy sauce, sesame oil, and ginger.
Pour the dressing over the tuna and toss to coat. Set aside.
Assemble the bowls by dividing the tuna between each bowl and then topping with the mango, radishes, edamame, cucumber, seaweed salad, chili, avocado, pickled ginger and cilantro sprigs.
In a small bowl, whisk together the mayonnaise, sriracha sauce and vinegar.
Drizzle the sauce evenly over each bowl. Top with the Furikaka or sesame seeds, if using.
Serve immediately.
Notes
Poke Bowls are best enjoyed soon after assembling.