Low Fat Tuna Poke Bowl
Dive into a refreshing and nutritious meal with this Low Fat Tuna Poke Bowl recipe, the perfect blend of clean eating and bold flavors! Featuring tender, sushi-grade tuna marinated in a zesty mix of low-sodium soy sauce, lime juice, rice vinegar, and a touch of honey, this recipe is packed with protein and light on fat. Served over a base of hearty brown rice and topped with vibrant veggies like cucumber, edamame, carrot, and radishes, it’s a colorful, nutrient-dense dish that's as visually appealing as it is delicious. Garnished with toasted sesame seeds and nori strips for an extra pop of umami, this poke bowl is quick to prepare, ready in just 25 minutes, and perfect for lunch or dinner. Whether you're seeking a low-fat meal or crave a fresh take on poke, this recipe is sure to become a staple.
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Recipe Information
Ingredients
- 200 grams fresh sushi-grade tuna
- 2 cups cooked brown rice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1 cup cucumber, diced
- 1 cup edamame, shelled and cooked
- 1 medium carrot, julienned
- 3 medium radishes, thinly sliced
- 2 stalks scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 sheet nori (seaweed sheets), cut into strips
Instructions
Cut the sushi-grade tuna into small, bite-sized cubes and set aside in the refrigerator to keep cool.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, lime juice, and honey to create the poke marinade.
Pour the marinade over the tuna, gently toss to coat, and let it marinate in the refrigerator for 10-15 minutes.
Meanwhile, prepare the brown rice according to package instructions if it's not already cooked. Let it cool slightly before assembling the bowl.
Chop and prep all vegetables: dice the cucumber, shell and cook the edamame, julienne the carrot, and slice the radishes and scallions.
To assemble the poke bowl, start with a base of brown rice in each bowl.
Arrange the marinated tuna, cucumber, edamame, carrot, radish, and scallions neatly on top of the rice.
Garnish with toasted sesame seeds and nori strips for added flavor and texture.
Serve immediately while the tuna is fresh and chilled. Enjoy your healthy, low-fat tuna poke bowl!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1569 mg | 33% | |
*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.
