Low Sodium Classic Ahi Tuna Poke Bowl
Dive into the vibrant and nutritious world of our **Low Sodium Classic Ahi Tuna Poke Bowl**, a wholesome twist on the traditional Hawaiian favorite! This recipe showcases tender, sushi-grade ahi tuna marinated in a light and tangy blend of low-sodium soy sauce, sesame oil, fresh lime juice, honey, and a touch of minced ginger. Served over a bed of hearty brown rice, it’s topped with a colorful array of fresh vegetables like crisp cucumber, creamy avocado, sweet edamame, and peppery radishes. Perfectly balanced and packed with flavor, this poke bowl is as easy to prepare as it is satisfying, making it an ideal choice for a quick 20-minute meal. With its focus on reducing sodium without compromising on taste, this dish is perfect for those seeking a healthier take on a classic poke bowl.
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Recipe Information
Ingredients
- 1 pound sushi-grade ahi tuna
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sesame seeds
- 2 tablespoons scallions, thinly sliced
- 2 cups cooked brown rice
- 1 cup cucumber, thinly sliced
- 1 medium avocado, sliced
- 1 cup edamame, shelled and cooked
- 0.5 cup radishes, thinly sliced
Instructions
Start by preparing the marinade. In a medium-sized mixing bowl, combine the low-sodium soy sauce, sesame oil, lime juice, honey, and minced ginger. Stir well until the honey is entirely dissolved.
Cut the sushi-grade ahi tuna into 1/2-inch cubes and add them to the marinade. Gently toss the tuna to ensure it is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
While the tuna marinates, prepare your toppings. Thinly slice the cucumber and radishes, pit and slice the avocado, and cook the edamame according to package instructions if not already done.
After the tuna has marinated, remove it from the refrigerator and add the sesame seeds and sliced scallions. Gently fold these ingredients into the tuna mixture.
To assemble your poke bowls, divide the cooked brown rice evenly among four bowls. Top each portion of rice with the marinated ahi tuna.
Arrange the cucumber, avocado, edamame, and radishes around the tuna in each bowl. Feel free to garnish with additional sesame seeds or scallions if desired.
Serve immediately and enjoy your fresh, low sodium ahi tuna poke bowls!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 19.2 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4505 mg | 96% | |
*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.
