Description
This tuna poke bowl recipe features fresh, diced raw tuna marinated in a savory soy sauce and sesame oil mixture, served over a bed of fluffy rice with your favorite toppings.
Ingredients
Scale
- 1 pound sushi-grade tuna, diced into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked sushi rice or brown rice
- 1/2 cup chopped green onions
- 1/4 cup toasted sesame seeds
- 1 avocado, sliced or diced
- 1/2 cup edamame, shelled
- 1/4 cup shredded carrots
- Nori strips or seaweed salad for garnish (optional)
Instructions
- In a medium bowl, combine the diced tuna, soy sauce, sesame oil, rice vinegar, grated ginger, and red pepper flakes (if using).
- Gently toss to coat the tuna.
- Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
- Divide the cooked rice evenly among two bowls.
- Spoon the marinated tuna over the rice.
- Arrange your desired toppings around the tuna, such as green onions, toasted sesame seeds, avocado, edamame, and shredded carrots.
- Garnish with nori strips or seaweed salad, if desired.
- Serve immediately.
Notes
- For best results, use fresh, high-quality sushi-grade tuna.
- Adjust the amount of red pepper flakes to your spice preference.
- Feel free to customize your toppings with other favorites like cucumber, radishes, or pickled ginger.
- This recipe is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 50mg