Ahi tuna poke bowl
50 min · 49 g protein · 409 cals / serving
Cubes of ruby-red ahi tuna marinated for ten minutes in soy, sesame oil, rice vinegar and scallions, piled over a little warm sushi rice with crunchy cucumber, radish, edamame, carrot, seaweed salad and creamy avocado. A drizzle of spicy sriracha yogurt sauce and toasted sesame seeds on top, and every bite is cold, salty, creamy and crisp at once.
Ingredients
Rice
- 1/3 cup + 1 tbsp sushi rice, rinsed
- 1 tbsp rice vinegar
Poke
- 1 1/3 lb ahi tuna, fish your fishmonger sells for eating raw (usually frozen first), in 2 cm (3/4-inch) cubes
- 2 tbsp soy sauce, or tamari
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp ginger, grated
- 3 green onions, thinly sliced
- 1/4 small white onion, sweet onion, very thinly sliced
Spicy sauce
- 1/3 cup nonfat Greek yogurt
- 1 tsp rice vinegar
- 4 tsp sriracha hot sauce
Bowls
- 1 1/2 large cucumbers, diced
- 8 radishes, thinly sliced
- 3/4 cup edamame, shelled, thawed
- 1 large carrot, julienned or grated
- 1/2 cup seaweed salad
- 1/2 avocado, sliced
- 4 tsp pickled ginger
- 2 tsp toasted sesame seeds
Steps
- Cook the rice according to the packet, then fold in 1 tbsp rice vinegar and let it cool until just warm.
- Toss the tuna with the soy sauce, sesame oil, 2 tsp vinegar, ginger, green onion and onion. Refrigerate 10–20 minutes while you prepare everything else; no longer, or the soy starts to firm the fish.
- Stir the yogurt, sriracha and vinegar together until smooth and pink.
- Divide the rice between four bowls and arrange the cucumber, radish, edamame, carrot, seaweed salad and avocado around it. Pile the tuna in the middle, drizzle with the spicy sauce, and finish with pickled ginger and sesame seeds.
Good to know
Is raw tuna safe?
Buy fish your fishmonger sells for eating raw (usually frozen first, which kills parasites), keep it cold and eat it the day you buy it. Raw fish is not recommended in pregnancy or for anyone with a weakened immune system; sear the tuna block 30 seconds per side for them.
Salmon instead of tuna?
Salmon sold for eating raw is the other classic poke. It is richer, at about 58 instead of 76, so you may want less sesame oil. Cooked peeled shrimp also make a good, fully cooked bowl.
Gluten-free?
Use tamari instead of soy sauce (it's about the same score), and check the seaweed salad label; many contain soy sauce made with wheat.
Alternative
Per
- Calories
- 82
- Protein
- (48%)
- 10 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (30%)
- 7 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 180 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1636 kcal goes into the pot and 1867 g of ingredients comes out as about 2000 g of food: 82 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.