Ahi Tuna Poke Bowl
Ingredients
For the Bowls
- 3-4 cups white rice or brown rice,, preferably warm
- 1 pound sushi-grade ahi tuna, diced
- 3 green onions, sliced
- 2 avocados, diced
- 1 cup diced cucumber
- 1 cup diced mango
- 1 cup shelled edamame, steamed
- 1 jalapeno pepper, sliced
- Cilantro leaves
- 2-3 tablespoons sesame seeds
- 1/2 cup macadamia nuts, chopped (optional)
- 1 tablespoon toasted sesame oil, (optional)
- Furikake , (optional)
Citrus Ponzu
Creamy Sriracha Sauce
- 1/4 cup mayonnaise
- 1-2 tablespoons sriracha
- Splash of lemon or lime juice
Instructions
For the Creamy Sriracha Sauce
- Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
For the Citrus Ponzu
- In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
For the Tuna
- Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
- Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
- Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.
Notes
- Although fresh tuna is best, frozen tuna can also be used to make this recipe. Freezing will kill any parasites that may be present in the fish (source USDA).
- If you prefer not to consume raw tuna, you can cut the tuna into steaks and sear the surface before chopping it into smaller chunks.
- Fresh tuna is best when eaten on the day it is prepared. You can store leftover ahi tuna in an airtight container in the refrigerator for 1 day.
- Authentic Hawaiian Poke bowls are made with short-grain Japanese sushi rice but any type of rice can be used.
- Find some helpful information from the USDA regarding selecting and consuming fresh and frozen fish.
Nutrition
Calories: 492 kcal, Carbohydrates: 64 g, Protein: 28 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 29 mg, Sodium: 1138 mg, Potassium: 626 mg, Fiber: 7 g, Sugar: 24 g, Vitamin A: 5970 IU, Vitamin C: 21 mg, Calcium: 97 mg, Iron: 5 mg
