High Protein Classic Ahi Tuna Poke Bowl
Dive into the vibrant flavors and nourishing ingredients of this High Protein Classic Ahi Tuna Poke Bowl, a wholesome twist on the beloved Hawaiian staple. Featuring tender, sushi-grade Ahi tuna marinated in a savory blend of soy sauce, sesame oil, and rice vinegar, this recipe is perfectly balanced with fluffy cooked quinoa, creamy avocado, crisp cucumber, and protein-packed edamame. Garnished with sesame seeds, pickled ginger, and a drizzle of sriracha for a subtle heat, each bowl offers the perfect harmony of textures and flavors in every bite. Quick to prepare and rich in nutrients, this poke bowl is ideal for meal prep or a refreshing, protein-packed dinner option. Serve with a squeeze of fresh lime for a zesty finish that brings everything to life.
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Recipe Information
Ingredients
- 400 grams sushi-grade Ahi tuna
- 60 ml soy sauce
- 15 ml sesame oil
- 15 ml rice vinegar
- 2 scallions, thinly sliced
- 100 grams seaweed salad
- 300 grams cooked quinoa
- 1 cucumber, diced
- 1 avocado, diced
- 15 grams sesame seeds
- 50 grams pickled ginger
- 30 ml sriracha sauce
- 150 grams edamame, shelled
- 1 lime, cut into wedges
Instructions
Begin by preparing the Ahi tuna. Rinse and pat dry the tuna. Using a sharp knife, cut the tuna into small, bite-sized cubes of about 1.5 centimeters.
In a medium bowl, combine the soy sauce, sesame oil, and rice vinegar to create the marinade.
Add the cubed tuna to the marinade. Toss to ensure all pieces are well-coated. Cover with cling film and refrigerate for at least 15 minutes to let the flavors meld.
While the tuna marinates, prepare the other ingredients. Thinly slice the scallions and set aside. Dice the cucumber and avocado into similar-sized pieces.
Cook the quinoa according to package instructions if not already prepared. Set aside to cool slightly once cooked.
In a large serving bowl, place a generous spoonful of cooked quinoa at the base.
Arrange the marinated tuna, seaweed salad, diced cucumber, avocado, and edamame artistically on top of the quinoa.
Sprinkle the bowl with sesame seeds and scatter the pickled ginger and sliced scallions over the top for extra flavor and garnish.
Drizzle sriracha sauce over the top for a spicy kick, or serve on the side for those who prefer a milder taste.
Serve each bowl with a lime wedge on the side for an optional fresh citrus squeeze before eating.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4471 mg | 194% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 20.9 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4210 mg | 90% | |
*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.
