Low Sodium Classic Poke Tuna Bowl
Dive into a burst of fresh flavors with this Low Sodium Classic Poke Tuna Bowl, a healthier spin on the beloved Hawaiian dish. Featuring tender, sushi-grade tuna marinated in a light yet flavorful blend of low-sodium soy sauce, sesame oil, honey, and ginger, this bowl is perfectly balanced with nutty brown rice, creamy avocado, and crisp, colorful veggies like cucumber, carrot, and edamame. Garnished with sesame seeds and nori strips, it’s not just a meal—it’s an experience of textures and tastes. Ready in under an hour, this low-sodium poke bowl is an ideal, heart-healthy option for those looking to enjoy a wholesome and guilt-free meal.
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Recipe Information
Ingredients
- 250 grams sushi-grade tuna
- 1 cup brown rice
- 2 cups water
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon fresh ginger, grated
- 1 whole, peeled and sliced avocado
- 0.5 whole, thinly sliced cucumber
- 1 whole, julienned carrot
- 0.5 cup edamame
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 sheet nori sheets, cut into thin strips
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a pot. Bring to a boil, then reduce the heat, cover, and simmer for about 25 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool slightly.
Meanwhile, cut the sushi-grade tuna into small cubes, about 1/2-inch in size. Set aside in a bowl.
In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey, and grated ginger to form the poke dressing.
Pour half of the dressing over the cubed tuna and gently mix to coat. Set aside and let it marinate while you prepare the vegetables.
Prep the vegetables: peel and slice the avocado, thinly slice the cucumber, julienne the carrot, and thaw the edamame if needed.
Assemble the poke bowls: Divide the cooked brown rice evenly between two bowls. Top each with marinated tuna, sliced avocado, cucumber, carrot, edamame, and green onions.
Drizzle the remaining poke dressing over the assembled bowls.
Garnish each bowl with sesame seeds and strips of nori.
Serve immediately and enjoy your fresh and healthy Low Sodium Classic Poke Tuna Bowl.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 14.2 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2738 mg | 58% | |
*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.
