Low Sodium Tuna Poke Bowl
Savor the vibrant flavors of a fresh, healthy, and guilt-free meal with this Low Sodium Tuna Poke Bowl recipe! Packed with sushi-grade tuna marinated in a zesty blend of rice vinegar, lime juice, and low-sodium substitutes like coconut aminos, this dish is designed for those looking to lower their sodium intake without compromising on taste. Layers of warm brown rice are topped with crisp cucumber, julienned carrots, creamy sliced avocado, and protein-packed edamame, creating the ultimate nutrient-rich bowl of goodness. Garnished with sesame seeds, green onions, and nori strips for extra flair, this quick and easy poke bowl is perfect for a light but satisfying lunch or dinner. Ready in just 20 minutes, it’s the ideal recipe for anyone craving fresh flavors with a heart-healthy twist!
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Recipe Information
Ingredients
- 200 grams Fresh sushi-grade tuna
- 2 cups Cooked brown rice
- 1 cup Cucumber, diced
- 1 cup Carrot, julienned
- 1 cup Edamame, shelled
- 1 medium Avocado, sliced
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Rice vinegar (low sodium)
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Low sodium soy sauce substitute (e.g., coconut aminos)
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
- 1 sheet Nori sheets, cut into strips
Instructions
Begin by preparing the tuna: use a sharp knife to cut the sushi-grade tuna into small, bite-sized cubes. Set aside in a mixing bowl.
In a small bowl, whisk together the rice vinegar, lime juice, low sodium soy sauce substitute (e.g., coconut aminos), and sesame oil to create the marinade.
Pour the marinade over the cubed tuna, gently tossing to evenly coat the fish. Cover the bowl and refrigerate for 10-15 minutes to let the flavors infuse.
While the tuna marinates, prepare the vegetables: dice the cucumber, julienne the carrot, shell the edamame (if not pre-shelled), and slice the avocado. Set each ingredient aside.
Warm the cooked brown rice in the microwave or on the stovetop if desired. Divide it equally into 2 serving bowls, forming the base of the poke bowls.
Top the rice with the marinated tuna, dividing it equally between the bowls. Arrange the cucumber, carrot, edamame, and avocado around the tuna in an aesthetically pleasing manner.
Sprinkle the bowls with sliced green onions, sesame seeds, and strips of nori for garnish.
Serve immediately and enjoy your fresh, low sodium tuna poke bowl!
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 22.4 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 317 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4207 mg | 90% | |
*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.
