Low Fat Classic Ahi Tuna Poke Bowl
Dive into a vibrant and wholesome meal with this Low Fat Classic Ahi Tuna Poke Bowl—a lighter twist on the beloved Hawaiian dish. Featuring tender, sushi-grade Ahi tuna marinated in a savory blend of low-sodium soy sauce, rice vinegar, and a hint of sesame oil, this bowl is a perfect harmony of fresh flavors and healthy ingredients. Nestled on a bed of nutrient-rich brown rice and crisp mixed greens, it's topped with an array of colorful veggies like cucumber, radishes, creamy avocado, and green onions. A sprinkle of sesame seeds and red pepper flakes adds a satisfying crunch and a touch of heat, while pickled ginger ties everything together with its tangy zing. Quick to prepare and packed with protein, this low-fat poke bowl is a delicious and nutritious choice for a fresh, satisfying lunch or dinner.
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Recipe Information
Ingredients
- 250 grams sushi-grade Ahi tuna
- 1 cup brown rice
- 2 cups water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions
- 0.5 cucumber
- 1 avocado
- 2 radishes
- 0.25 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 1 cup mixed greens
- 2 tablespoons pickled ginger
Instructions
Rinse the brown rice under cold water until the water runs clear. In a medium-sized pot, bring 2 cups of water to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 30 minutes or until all the water is absorbed and the rice is tender.
While the rice is cooking, prepare the Ahi tuna. Cut the sushi-grade Ahi tuna into 1/2-inch cubes and place them in a medium-sized mixing bowl.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and sesame oil. Pour this marinade over the cubed tuna, gently tossing to coat evenly. Cover the bowl and refrigerate for at least 10 minutes.
Prepare the vegetables: thinly slice the green onions, cucumber, avocado, and radishes. Set aside.
Once the rice is cooked, let it cool slightly and divide it evenly between two bowls.
Top each bowl of rice with mixed greens as a base layer.
Divide the marinated Ahi tuna between the two bowls, spooning it over the mixed greens and rice.
Arrange the cucumber, avocado, radishes, and green onions around the tuna in each bowl.
Sprinkle each bowl with a pinch of red pepper flakes and sesame seeds for added flavor.
Garnish each bowl with a tablespoon of pickled ginger for a traditional touch.
Serve immediately to enjoy the freshness of the poke bowl.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 23.4 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2693 mg | 57% | |
*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.
