Classic Poke Tuna Bowl
Elevate your mealtime with this vibrant and refreshing Classic Poke Tuna Bowl, a Hawaiian-inspired dish bursting with bold flavors and colorful textures. Featuring fresh sushi-grade tuna marinated in a savory blend of soy sauce, sesame oil, and green onions, this recipe highlights the essence of simplicity and premium ingredients. Complemented by creamy avocado, crisp cucumber, sweet red onion, and optional seaweed salad, each bowl is artfully layered over fluffy white rice and topped with toasted sesame seeds and a hint of chili flakes for a subtle kick. Ready in just 15 minutes, this poke bowl is perfect for a quick yet gourmet-style lunch or dinner. Garnish with lime wedges for an added zing and enjoy a healthy, satisfying meal that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 500 grams Fresh sushi-grade tuna
- 60 milliliters Soy sauce
- 15 milliliters Sesame oil
- 2 pieces Green onions, finely chopped
- 10 grams Sesame seeds
- 0.5 pieces Red onion, finely sliced
- 1 pieces Avocado, diced
- 0.5 pieces Cucumber, thinly sliced
- 100 grams Seaweed salad (optional)
- 400 grams Cooked white rice
- 1 teaspoon Chili flakes
- 1 pieces Lime, cut into wedges
Instructions
Start by preparing the tuna. If it is not already in one piece, cut the tuna into 1.5 cm cubes for optimal texture.
In a medium-sized mixing bowl, combine the soy sauce, sesame oil, and green onions to create the marinade.
Add the tuna cubes to the marinade and gently toss to ensure every piece is well coated. Let the tuna marinate while preparing the other ingredients to give it time to absorb the flavors.
Toast the sesame seeds in a small, dry pan over medium heat for 3-4 minutes until they are golden and fragrant. Set aside to cool.
Prepare the vegetables. Thinly slice the red onion and cucumber, dice the avocado, and set aside. If using seaweed salad, have it ready as well.
Using serving bowls, start by placing cooked white rice at the bottom of each bowl as the base.
Arrange the marinated tuna on top of the rice, adding equal amounts to each serving.
Artfully arrange the red onion slices, cucumber slices, and diced avocado around the tuna. If desired, add a portion of seaweed salad to each bowl.
Sprinkle each bowl with toasted sesame seeds and a pinch of chili flakes for added flavor.
Serve the poke tuna bowls immediately. Garnish with lime wedges on the side for an optional citrus squeeze to brighten the flavors.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 10.1 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 28.4 mcg | 142% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4600 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
