Low Sodium Spicy Tuna Poke
Dive into the fresh, bold flavors of this Low Sodium Spicy Tuna Poke, a heart-smart twist on a classic Hawaiian-inspired dish! This recipe features sushi-grade tuna marinated in a tangy mix of low-sodium soy sauce, sesame oil, rice vinegar, and chili garlic sauce, delivering a punch of spice without compromising on health. Balanced with vibrant toppings like creamy avocado, crisp cucumber, and nutty sesame seeds, this nutrient-packed poke bowl can be served over cooked brown rice or cauliflower rice for a lighter option. Ready in just 20 minutes, it's perfect for a quick, healthy meal that's big on flavor and ideal for seafood lovers looking to reduce their sodium intake. Whether you’re craving restaurant-quality freshness or exploring wholesome alternatives, this customizable poke bowl is sure to become a new favorite.
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Recipe Information
Ingredients
- 225 grams Sushi-grade tuna
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 1.5 teaspoons Chili garlic sauce (low-sodium)
- 1 teaspoon Fresh ginger (grated)
- 2 stalks Green onion (thinly sliced)
- 1 teaspoon Sesame seeds
- 1 cup Cucumber (diced)
- 1 medium Avocado (diced)
- 2 cups Cooked brown rice or cauliflower rice (optional, for serving)
- 4 sheets Seaweed snacks (crumbled, optional)
Instructions
Begin by ensuring your tuna is sushi-grade. Pat it dry with paper towels and cut it into small, bite-sized cubes (around 1/2-inch pieces). Set aside in a bowl.
In a small mixing bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, chili garlic sauce, and grated ginger to create the marinade.
Pour the marinade over the cubed tuna and gently toss to coat all the pieces evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes to allow the flavors to meld.
While the tuna is marinating, prepare the toppings. Dice the cucumber and avocado, slice the green onions, and crumble the seaweed snacks if using them.
Once the tuna has marinated, assemble the poke bowls. Start with a base of cooked brown rice or cauliflower rice if desired. Top with the marinated tuna, then add diced cucumber, avocado, and a sprinkle of green onions and sesame seeds.
For added texture and flavor, garnish with crumbled seaweed snacks if desired.
Serve immediately and enjoy this low-sodium, spicy, and refreshing poke bowl.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 7.4 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2506 mg | 53% | |
*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.
