Ahi Tuna Poke Bowl
Poke bowl recipe made with ahi tuna, a tamari soy sauce marinade and sushi rice, then topped with cucumber, avocado, microgreens and sprinkled with sesame seeds. It's a healthy, gluten-free poke bowl recipe. Watch the video above to see how quickly it comes together!
Servings: 4 servings
Ingredients
- 1 cup sushi rice
- 1 1/2 cups water
- 1 lb ahi tuna sushi-grade
- 1/4 cup tamari
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 green onion sliced
- 1 small cucumber thinly sliced
- 1 avocado diced
- microgreens for garnish
- white and black sesame seeds for garnish
Instructions
- Add the sushi rice to a fine mesh colander and rinse until the water becomes clear. Place the sushi rice in a small pot and add the water. Bring the water to a boil, then reduce the heat to low, cover the pot and cook the rice for 20 minutes.
- While the rice is cooking, cube up the ahi tuna into bite-sized pieces.
- In a small bowl, stir together the tamari, sesame oil and rice vinegar. Then add the ahi tuna and gently stir until all of the pieces are coated. Add the green onion and stir again.
- When the rice is fully cooked, add a few spoonfuls of rice to a bowl. Top that with a few spoonfuls of ahi tuna, several slices of cucumber and a some diced avocado. Garnish with microgreens and a sprinkle of white and black sesame seeds.
Notes
- Make sure you're purchasing a high-quality, sushi-grade ahi tuna as you're eating it raw. Fresh is best, but using previously frozen ahi is fine as well. And always ask your fish monger if you have questions.
- I always use this organic sushi rice. And this is the brand of gluten-free tamari soy sauce I use.
Nutrition
Calories: 435kcal | Carbohydrates: 44g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 53mg | Potassium: 683mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2665IU | Vitamin C: 8.6mg | Calcium: 35mg | Iron: 2.4mg