How To Make Ahi Poke Bowl
Try a refreshing poke bowl for your next lunch meal! It’s loaded with seasoned tuna and tasteful fruits to give you a unique, belly-filling dish.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
For Tuna:
- ½lbsushi grade tuna,cut into ¾-inch cubes
- 2tbspwhite onion,thinly sliced
- ¼cupscallions,chopped
- 1tbspreduced sodium soy sauce,or gluten-free tamari
- ½tspsesame oil
- ¼tspsriracha
For Poke Bowl:
- 1medium mango
- 1small Hass avocado
- ½medium cucumber
- 1small jalapeno,to taste
- 2scallions
- 1cupbrown rice,cooked
- 2tbspMacadamia nuts,roasted, chopped
- 1tspsesame seeds,toasted
- lime wedges,for serving
- reduced sodium soy ,or gluten-free tamari, optional, for serving
- sriracha,optional, for serving
Instructions
Tuna:
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In a medium bowl, combine the tuna with the onion, scallions, soy sauce, sesame oil and sriracha.
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Gently toss to combine and set aside.
Poke Bowl:
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Peel, seed and cube the mango and avocado.
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Peel, halve, seed and thinly slice the cucumber.
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Thinly slice the jalapeno and scallions.
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In 2 bowls, layer ½ of the rice, ½ of the tuna, mango, avocado, cucumber, jalapeno and scallions.
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Top with Macadamia nuts and sesame seeds.
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Serve with lime wedges and extra sauce on the side, and enjoy!
Nutrition
- Calories: 856.66kcal
- Fat: 26.98g
- Saturated Fat: 4.32g
- Trans Fat: 0.02g
- Monounsaturated Fat: 16.83g
- Polyunsaturated Fat: 4.05g
- Carbohydrates: 118.61g
- Fiber: 17.14g
- Sugar: 27.50g
- Protein: 42.07g
- Cholesterol: 44.23mg
- Sodium: 338.71mg
- Calcium: 178.79mg
- Potassium: 1940.75mg
- Iron: 5.81mg
- Vitamin A: 178.67µg
- Vitamin C: 102.33mg
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