Ahi Tuna Mango Poke Bowls
Ingredients
The poke bowl
-
½
lb.
sushi grade ahi tuna
-
1
Tbsp
Tamari, gluten-free soy or regular soy
-
½
Tbsp
course ground black pepper
-
1
small
avocado
-
½
cup
chopped mango
-
½
seedless
cucumber, cut into match sticks
-
8
stalks
asparagus, sliced into one-inch pieces
-
½
Tbsp
avocado oil
-
½
tsp
minced garlic
-
1
package
microwaveable white sushi rice (about 1.5 – 2 cups total)
-
2
tsp
toasted sesame seeds
-
1
Tbsp
chopped scallions
Spicy Mayo
-
2
Tbsp
avocado mayo
-
1
tsp
Sriracha
Instructions
- Cube the tuna or ask the seafood counter to do it.
- Combine Tamari and black pepper, pour over tuna in a bowl, and marinate in the fridge for about 30 minutes.
- Chop the mango, cucumber, avocado, and asparagus while the tuna is marinating.
- Sauté asparagus and garlic in avocado oil for 3-4 minutes until slightly softened.
- Heat the rice according to package instructions and prepare the spicy mayo.
- Assemble the bowls by placing heated rice at the bottom, then adding cucumber, avocado, mango, asparagus, and marinated tuna on top.
- Garnish with scallions, toasted sesame seeds, and drizzle with spicy mayo if desired.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
50mg
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