Description
A straightforward recipe for a fresh, marinated ahi tuna poke bowl served over rice with simple toppings.
Ingredients
Scale
- 1 lb sushi-grade ahi tuna, cubed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon sriracha (optional)
- 2 cups cooked sushi rice
- 1/2 cup sliced cucumber
- 1/2 cup sliced avocado
- 1/4 cup chopped green onion
- 1 tablespoon toasted sesame seeds
Instructions
- In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, garlic, and sriracha, if using. This is your marinade.
- Add the cubed ahi tuna to the marinade. Gently toss to coat all pieces evenly.
- Cover the bowl and refrigerate for at least 15 minutes, but no longer than 30 minutes, to marinate.
- Divide the cooked sushi rice between two serving bowls.
- Spoon the marinated tuna mixture over the rice in each bowl.
- Arrange the cucumber, avocado, and green onion around the tuna.
- Sprinkle with toasted sesame seeds before serving.
Notes
- Use only sushi-grade or sashimi-grade tuna for safe consumption raw.
- Adjust the amount of sriracha to control the spice level of your marinade.
- For extra flavor, you can add a small amount of seaweed salad as a topping.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Marinating
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 60