Nut-Free Classic Ahi Tuna Poke Bowl
Dive into the vibrant and fresh flavors of this Nut-Free Classic Ahi Tuna Poke Bowl, a wholesome take on the traditional Hawaiian dish that’s perfect for quick lunches or light dinners. Featuring tender, sushi-grade ahi tuna marinated in a zesty blend of soy sauce, sesame oil, ginger, and chili flakes, this recipe delivers a savory punch without the use of nuts—ideal for those with dietary restrictions. The bowl is built on a base of perfectly cooked sushi rice and topped with crisp cucumber, creamy avocado, nutrient-packed edamame, and umami-rich seaweed salad, creating a balanced and visually stunning meal. Garnished with toasted sesame seeds and a squeeze of lime, this dish brings together bold, fresh flavors and appealing textures in just 25 minutes of prep time. Whether you're a poke enthusiast or trying it for the first time, this nut-free version is sure to impress!
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Recipe Information
Ingredients
- 450 grams sushi-grade ahi tuna
- 60 ml soy sauce
- 15 ml sesame oil
- 2 green onions, sliced
- 1 teaspoon fresh ginger, minced
- 0.5 teaspoon red chili flakes
- 100 grams seaweed salad
- 600 grams cooked sushi rice
- 1 cucumber, sliced
- 1 avocado, diced
- 100 grams edamame
- 1 tablespoon sesame seeds
- 1 lime, sliced
Instructions
1. Start by preparing the sushi rice as per package instructions and let it cool slightly while you prepare the other ingredients.
2. Dice the sushi-grade ahi tuna into small bite-sized cubes. Place the cubes in a medium-sized mixing bowl.
3. In a small bowl, combine the soy sauce, sesame oil, minced fresh ginger, and red chili flakes. Mix well to create the poke sauce.
4. Pour the poke sauce over the diced tuna. Add the sliced green onions and gently toss until the tuna pieces are evenly coated. Let it marinate in the refrigerator for 10 minutes.
5. Simultaneously, prepare the remaining poke bowl ingredients. Slice the cucumber, dice the avocado, and cook the edamame as per package instructions if not done already.
6. To assemble the poke bowls, start by evenly dividing the cooked sushi rice among four bowls.
7. Arrange the marinated tuna, cucumber slices, diced avocado, seaweed salad, and cooked edamame on top of the rice in each bowl.
8. Garnish each bowl with a sprinkle of sesame seeds and a slice of lime on the side for an added citrusy touch.
9. Serve immediately and enjoy your fresh and tasty nut-free classic ahi tuna poke bowl.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 10.6 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3746 mg | 80% | |
*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.
