Name: Ahi tuna poke bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade yellowfin tuna, cut into 1/2-inch cubes; 1/2 cup short-grain white rice, rinsed; 1/3 cup water; 2 3/4 tsp low sodium soy sauce; 1/2 tsp sesame oil; 2 1/2 tsp fresh ginger, grated; 1 green onion, thinly sliced; 3 1/2 tbsp avocado, diced; 1.5 oz cucumber, thinly sliced into half-moons; 1 tsp rice vinegar; 1/4 tsp salt

Nutrition

Per serving

447 calories

Protein: 47g; 43% of calories
Carbs: 46g; 42% of calories
Fat: 7g; 14% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to the lowest heat and cover. Simmer until water is absorbed, about 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when tender and water absorbed.
While the rice rests, whisk the soy sauce, sesame oil, and grated ginger in a medium bowl. Add the cubed tuna and half of the green onions. Toss gently to coat and refrigerate for 10 minutes, but no longer than 20 minutes. Done when 145°F.
Fluff the warm rice with a fork and stir in the rice vinegar and salt.
Place the seasoned rice in a bowl. Top with the marinated tuna, draining off excess liquid as you lift it. Arrange the sliced cucumber and diced avocado on top. Garnish with the remaining green onions.

Nutrition

Ingredients

Instructions

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