Heart-Healthy Classic Ahi Tuna Poke Bowl
Indulge in the vibrant, flavorful, and heart-healthy classic Ahi Tuna Poke Bowl—a modern take on an iconic Hawaiian favorite. Crafted with tender cubes of sushi-grade ahi tuna marinated in a tangy-sweet blend of low-sodium soy sauce, sesame oil, rice vinegar, and honey, this dish is both light and satisfying. Nestled atop a bed of nutritious brown rice, the poke bowl is layered with fresh, colorful toppings like creamy avocado, crisp cucumber, crunchy radishes, and protein-packed edamame. A sprinkle of black sesame seeds, a refreshing pop of lime, and cilantro garnish add the finishing touches to this quick and wholesome meal, perfect for a 30-minute dinner or lunch. Bursting with fresh ingredients and bold, umami flavors, this poke bowl is a guilt-free way to elevate your healthy eating game while embracing the vibrant, coastal essence of Hawaiian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams sushi-grade ahi tuna
- 60 ml low-sodium soy sauce
- 15 ml sesame oil
- 15 ml rice vinegar
- 10 ml honey
- 2 stalks green onion
- 10 grams black sesame seeds
- 1 large avocado
- 400 grams cooked brown rice
- 1 small cucumber
- 3 large radishes
- 100 grams edamame beans
- 50 grams seaweed salad
- 1 whole lime
- 10 grams fresh cilantro
Instructions
Start by preparing the marinade. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, and honey until well combined.
Dice the sushi-grade ahi tuna into 1-inch cubes and place them in a separate bowl. Pour the marinade over the tuna and gently toss to ensure all pieces are coated evenly. Let it marinate in the refrigerator for at least 10 minutes.
While the tuna marinates, cook the brown rice according to package instructions if not already cooked. Allow it to cool slightly before using in the poke bowl.
Prepare the vegetables: slice the cucumber into thin rounds, cut the radishes into thin slices, and dice the avocado into cubes. Thinly slice the green onions.
In a medium bowl, combine the edamame beans with a squeeze of lime juice for an added burst of flavor.
Assemble the poke bowl by dividing the cooked brown rice evenly into two bowls.
Top the rice in each bowl with equal portions of marinated tuna, cucumber slices, radishes, edamame, diced avocado, and seaweed salad.
Sprinkle black sesame seeds and freshly sliced green onions on top of each bowl.
Garnish with a sprig of fresh cilantro and an additional lime wedge on the side for an optional zesty finish. Serve immediately to enjoy the freshness of the poke.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 22.2 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3263 mg | 69% | |
*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.
