Name: Hawaiian tuna poke bowl
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1 serving
Ingredients: 5 oz yellowfin tuna, cut into 1/2-inch cubes; 1/4 cup jasmine rice, rinsed; 1/3 cup water; 1 tbsp low-sodium soy sauce; 1 tsp sesame oil; 2 tsp fresh ginger, grated; 1 tsp rice vinegar; 1/4 tsp salt; 1.5 oz cucumber, sliced into half-moons; 1 oz radishes, thinly sliced; 3 tbsp frozen shelled edamame, thawed; 2 tbsp avocado, sliced; 1 green onions, thinly sliced; 1/2 tsp sesame seeds; 1/4 lime, cut into wedges

Nutrition

Per serving

456 calories

Protein: 44g; 39% of calories
Carbs: 47g; 42% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 17 min

In a small pot, combine the rinsed rice and water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 12 minutes until the water is absorbed and rice is tender.
While the rice simmers, whisk the soy sauce, sesame oil, grated ginger, and half of the rice vinegar in a medium bowl. Fold in the cubed tuna and half of the green onions. Cover the bowl and refrigerate to marinate for 10 minutes. Done when opaque on the surface and cold, 145°F.
When the rice is finished, remove it from the heat and let it rest covered for 5 minutes. Fluff with a fork and toss with the remaining rice vinegar and the salt.
Place the seasoned rice in a bowl. Arrange the cucumber, radishes, edamame, and sliced avocado on top of the rice. Spoon the marinated tuna and all its liquid over the center.
Top the bowl with the remaining green onions and the sesame seeds. Serve immediately with lime wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

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