Description
Savor the vibrant flavors of this fresh tuna poke bowl, combining sushi-grade tuna, creamy avocado, and crisp cucumber over a warm bed of rice.
Ingredients
Scale
For the Base:
- 1 cup short-grain rice
- 4 oz sushi-grade fresh ahi tuna
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
For the Toppings:
- 1 seedless cucumber, thinly sliced
- 1 ripe avocado, sliced into wedges
- 2 green onions, thinly sliced
- 1 cup seaweed salad
Instructions
For the Rice:
- 1. Rinse 1 cup of short-grain rice under cold water until the water runs clear.
- 2. Cook rice according to package instructions (approximately 15-20 minutes) until fluffy.
For the Tuna:
- 3. While the rice is cooking, dice 4 oz of sushi-grade ahi tuna into bite-sized cubes.
- 4. In a bowl, drizzle diced tuna with 2 tbsp of low-sodium soy sauce and 1 tsp of sesame oil. Toss gently to coat.
For the Assembly:
- 5. Once the rice has cooled slightly, scoop a generous portion into a serving bowl as your base.
- 6. Layer marinated tuna on top of the rice.
- 7. Arrange thinly sliced cucumber and avocado wedges around the tuna.
- 8. Add pre-made seaweed salad on top for an extra touch.
- 9. Garnish with thinly sliced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: No-cook/Assembly
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg