Spicy Tuna Poke Bowl
Ingredients
The Tuna
-
1.3
lb
sashimi-grade tuna, cubed
-
¼
cup
coconut aminos
-
2
tbsp
sambal oelek
-
2
tbsp
fresh ginger, minced
-
1
tbsp
unseasoned rice vinegar
-
1
tbsp
toasted sesame oil
-
1
tbsp
toasted sesame seeds
For Serving
-
4
cups
cooked calrose rice, at room temperature
-
1
medium
hass avocado, sliced
-
2
mini
cucumbers, spiralized
-
¼
medium
daikon radish, spiralized
-
1
carrot
shaved
-
10-12
sugar snap peas, julienned
-
2
green onions
sliced
Spicy Mayo
-
¼
cup
homemade mayo
-
2
tbsp
sriracha
-
½
tsp
toasted sesame oil
-
2-3
drops
fish sauce
Instructions
- Combine coconut aminos, sambal oelek, ginger, rice vinegar, sesame oil, and sesame seeds in a bowl and whisk together.
- Add cubed tuna to the marinade and stir gently to coat. Refrigerate for 10 to 15 minutes.
- Prepare the spicy mayo by mixing homemade mayo, sriracha, sesame oil, and fish sauce until well combined.
- To serve, place 1 cup of rice in each bowl, top with vegetables, and spoon the marinated fish over the veggies.
- Drizzle any leftover marinade over the bowls and serve with the spicy mayo.
Nutrition Facts (estimated)
Servings
4
Calories
665
Total fat
31g
Total carbohydrates
54g
Total protein
41g
Sodium
691mg
Cholesterol
62mg
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