Hawaiian 0 min

Ahi Tuna Poke Bowl

Name: Ahi Tuna Poke Bowl
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 12 oz sushi-grade ahi tuna, diced into 3/4-inch cubes; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sriracha; 1 teaspoon fresh ginger, grated; 1 tablespoon green onions, thinly sliced; 1 teaspoon sesame seeds; 2 cups cooked sushi rice or brown rice; 1 avocado, sliced; 1/2 English cucumber, thinly sliced; 1/2 cup edamame, shelled; 4 radishes, thinly sliced; 2 tablespoons pickled ginger; 1 sheet nori, cut into strips; Spicy mayo for drizzling

seafoodhealthygluten-freehigh-proteindairy-freequick

Ingredientsfor 2

520

Cal

46g

Protein

52g

Carbs

16g

Fat

112 oz sushi-grade ahi tuna, diced into 3/4-inch cubes
23 tablespoons soy sauce
31 tablespoon sesame oil
41 tablespoon rice vinegar
51 teaspoon sriracha
61 teaspoon fresh ginger, grated
71 tablespoon green onions, thinly sliced
81 teaspoon sesame seeds
92 cups cooked sushi rice or brown rice
101 avocado, sliced
111/2 English cucumber, thinly sliced
121/2 cup edamame, shelled
134 radishes, thinly sliced
142 tablespoons pickled ginger
151 sheet nori, cut into strips
16Spicy mayo for drizzling

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Instructions

1
Make the tuna marinade: combine soy sauce, sesame oil, rice vinegar, sriracha, and grated ginger. Toss cubed tuna gently with the marinade and let sit for 10–15 minutes in the refrigerator. Do not over-marinate or the texture will change.
2
Divide cooked rice between two bowls. Arrange tuna, avocado, cucumber, edamame, and radishes in sections over the rice — the visual presentation is part of the experience. Add pickled ginger on the side.
3
Drizzle with spicy mayo (mix mayo with sriracha to taste) and additional soy sauce if desired. Garnish with sesame seeds, sliced green onions, and nori strips. Serve immediately — poke is best eaten fresh.