Ahi Tuna Poke Bowl Recipe
This easy Ahi Tuna Poke Bowl with marinated tuna, sushi rice, avocado and seaweed takes 30 minutes to make and tastes just takeout!
Servings: 4 servings
Calories: 386kcal
Ingredients
Tuna poke
- 2 8oz tuna steak, cut and diced against the grain
- 3 tbsp soy sauce or tamari
- 2 tsp sesame oil
- 2 tsp lime juice or orange juice
- 1 green onion, sliced
Toppings (add what you'd like)
- diced cucumber
- Diced avocado
- seaweed salad
- sesame seeds
- sliced jalapeno
- sliced green onions
Sushi rice
- 1 cup dry sushi rice (also known as sticky rice)
- 2 cups water
- 1 tsp butter
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1/2 tsp salt
Instructions
- Dice up tuna and toss with poke marinade ingredients in a large bowl. Set aside and let sit for 15-20 minutes in the fridge. To make tuna easier to slice (optional), freeze for 30-60 minutes or so before slicing.
- Meanwhile, cook rice, water and butter together in a rice cooker. Let cool, then stir in rice vinegar, sugar and salt. Rice can be made up to 2 days in advance and is best served cold.
- When ready to serve, add tuna poke on top of cool rice and add whatever toppings you desire. Enjoy!
Video
Notes
Add more veggies like bell peppers, cabbage, edamame or leafy greens.
Make the sushi rice 2 days in advance.
Store all the components separately for 3 days, then assemble your bowls fresh.
Nutrition
Calories: 386kcal | Carbohydrates: 44g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 1105mg | Potassium: 331mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2380IU | Vitamin C: 0.6mg | Calcium: 20mg | Iron: 2.1mg