Description
Ahi Tuna Poke Bowls offer an irresistible mix of fresh tuna, vibrant vegetables, and seasoned rice, making it a perfect quick dinner that’s both healthy and delicious.
Ingredients
Scale
- 1 cup white rice (rinsed)
- 12 ounces sushi grade ahi tuna (cut into ½-inch cubes)
- 1 tablespoon low sodium soy sauce (use tamari or gluten-free soy sauce if needed)
- 1 tablespoon mirin
- ½ tablespoon toasted sesame oil
- 4 to 5 green onions (thinly sliced)
- 1 tablespoon sesame seeds
- 2 Tablespoons seasoned rice vinegar
- 8 ounce can white crab meat (drained)
- ½ cup of shredded carrot
- ¼ to ½ of a cucumber (thinly sliced)
- 1 avocado (sliced)
- ½ cup cooked shelled edamame (cooked according to package directions)
- Furikake
- Ponzu sauce
- Kewpie mayo
Instructions
- Cook the rice according to the package directions using a rice cooker or stovetop method.
- In a medium bowl, mix soy sauce, mirin, and toasted sesame oil. Add cubed tuna and gently toss to coat. Cover and refrigerate for 20 minutes to marinate.
- Remove tuna from the refrigerator and toss with green onion and sesame seeds.
- Once the rice is cooked, stir in seasoned rice vinegar and mix thoroughly.
- To assemble the bowls, divide rice among four bowls. Arrange tuna and crab meat over the rice and add shredded carrot, cucumber, avocado, and edamame in sections around the bowl. Garnish with any optional toppings, if desired.
Notes
Feel free to adjust the toppings based on your preference.
For a gluten-free version, ensure all sauces are gluten-free.
Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg