Spicy Tuna Poke Bowls
Ingredients
Tuna & Marinade
-
2
tablespoons
low sodium soy sauce or tamari
-
2
tablespoons
brown sugar
-
1
tablespoon
rice wine vinegar
-
½
tablespoon
toasted sesame oil
-
1
splash
fish sauce
-
1
inch piece
fresh ginger, grated
-
3
cloves
garlic, grated
-
1
pound
fresh ahi tuna (sushi grade), cubed
Poke Bowls
-
2
cups
chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
-
3-4
tablespoons
rice wine vinegar
-
2
cups
cooked sushi or Jasmine rice
-
½-1
cup
diced mango
-
1-2
ripe avocados
sliced
-
3
green onions
sliced
-
2-3
tablespoons
toasted sesame seeds
-
¼
cup
mayo
-
1-2
tablespoons
Sriracha
Instructions
- Whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger, and garlic in a medium bowl.
- Add cubed ahi tuna to the marinade, stir, cover, and refrigerate for at least one hour.
- In another bowl, combine chopped vegetables and rice wine vinegar, toss, cover, and refrigerate for at least one hour (optional).
- To assemble, spoon rice into bowls, distribute pickled vegetables, mango, avocado, and marinated tuna.
- Sprinkle with green onions and sesame seeds, and serve with spicy mayo if desired.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
455
Total fat
18g
Total carbohydrates
36g
Total protein
36g
Sodium
696mg
Cholesterol
57mg
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