Ingredients
Scale
- 1 cup cooked sushi rice
- 6 ounces sushi-grade tuna, cubed
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup sliced green onions
- 1/4 cup shredded carrots
- 1/4 cup diced cucumber
- 1/4 cup edamame, shelled
- 1/4 avocado, sliced
- Sesame seeds for garnish
Instructions
- Prepare sushi rice according to package directions.
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes (if using).
- Add cubed tuna to the marinade and gently toss to coat. Let marinate for at least 15 minutes in the refrigerator.
- Assemble the poke bowls: Divide the cooked rice among two bowls.
- Top the rice with marinated tuna.
- Arrange green onions, carrots, cucumber, edamame, and avocado around the tuna.
- Garnish with sesame seeds.
Notes
- For extra flavor, add a squeeze of lime juice to the marinade.
- Customize your poke bowl with other toppings like mango, radish, or seaweed salad.
- Ensure the tuna is fresh and high-quality for the best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: Hawaiian
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 50mg