Poke Bowl with Ahi Tuna
Recipe by Charity Ferreira | Photo by Erin Kunkel
If you can’t get enough of coconut, catch the next Hawaiian wave. Poke is a super fresh preparation of raw, sushi-grade fish—often tuna—simply chopped and lightly marinated with soy sauce and other seasonings. Served in a bowl over rice and piled with crisp veggies, ahi tuna makes an easy-breezy summer dinner.
1¼ cups (9 oz/280 g) short-grain brown rice
1 lb (500 g) sushi-grade ahi tuna, cut into ½-inch (12-mm) cubes
3 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 teaspoon sriracha (optional)
¼ cup (¾ oz/20 g) thinly sliced green onions
6 radishes, thinly sliced
¾ cup (4 oz/125 g) shredded carrot
1 avocado, pitted, peeled, and diced
8 snack-sized sheets seasoned dried nori seaweed, cut into ¼-inch (6-mm) strips
1 tablespoon toasted sesame seeds
In a saucepan, combine 2½ cups (20 fl oz/625 ml) water and the brown rice. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 45 minutes or according to package instructions.
In a bowl, gently mix the ahi tuna, soy sauce, lime juice, sesame oil, sriracha, and green onions.
Spoon the rice into bowls. Top with the ahi tuna mixture, radishes, carrot, avocado, and seaweed. Sprinkle with sesame seeds and serve.
Makes 4 servings
Nutrition Facts (per serving)
Protein 36 g
Total fat 12 g
Saturated fat 2 g
Carbs 52 g
Fiber 7 g
Sugar 2 g
Sodium 519 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.