Dairy-Free Classic Ahi Tuna Poke Bowl
Dive into the vibrant flavors and wholesome ingredients of this Dairy-Free Classic Ahi Tuna Poke Bowl, a refreshing Hawaiian-inspired dish that's perfect for a quick lunch or light dinner. Featuring tender, sushi-grade ahi tuna marinated in a tangy blend of soy sauce, sesame oil, rice vinegar, and honey, this recipe balances savory and sweet effortlessly. Layered atop a bed of warm steamed rice, the bowl is adorned with fresh toppings like creamy avocados, crisp cucumbers, sweet carrots, and peppery radishes, all finished with toasted sesame seeds, green onions, and crunchy nori strips. Crafted to be dairy-free, this poke bowl is as nutrient-packed as it is visually stunning, ready in just 25 minutes and ideal for seafood lovers seeking a healthy, flavorful option. Perfect for sharing or enjoying solo, this recipe captures the essence of island cuisine at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound sushi-grade ahi tuna
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 2 whole avocados
- 1 medium cucumber
- 2 large carrots
- 4 small radishes
- 2 cups steamed rice
- 2 sheets nori sheets
Instructions
First, cut the sushi-grade ahi tuna into 1/2-inch cubes and place them in a medium-sized mixing bowl.
In a small bowl, prepare the marinade by mixing soy sauce, sesame oil, rice vinegar, and honey until well combined.
Pour the marinade over the cubed tuna, tossing gently to coat each piece evenly. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes.
While the tuna is marinating, thinly slice the green onions and set them aside.
Toast the sesame seeds in a dry skillet over low heat for about 2 minutes or until they are golden brown, stirring frequently to prevent burning. Set aside to cool.
Peel and slice the avocados into thin wedges. Cut the cucumber into thin slices as well. Peel and julienne the carrots, then thinly slice the radishes.
Prepare the nori sheets by cutting them into thin strips using a sharp knife or kitchen scissors.
To assemble the poke bowls, begin by adding a base of steamed rice (about 1/2 cup per serving) to each bowl.
Divide the marinated tuna among the bowls, placing it on top of the rice.
Artistically arrange the avocado slices, cucumber, carrot julienne, and radish slices around the tuna.
Sprinkle the poke bowls with sliced green onions, toasted sesame seeds, and nori strips for added flavor and texture.
Serve immediately and enjoy your Dairy-Free Classic Ahi Tuna Poke Bowl!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 21.4 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5047 mg | 107% | |
*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.
