Name: Hawaiian ahi tuna poke bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup white short-grain rice; 1/3 cup water; 6 oz sushi-grade ahi tuna, cut into 1/2-inch cubes; 2 3/4 tsp low-sodium soy sauce; 3/4 tsp sesame oil; 1 tsp rice vinegar; 2 1/2 tsp fresh ginger, grated; 1 green onions, thinly sliced; 2 oz cucumber, diced; 1/4 cup frozen edamame, thawed; 1/2 tsp red pepper flakes

Nutrition

Per serving

459 calories

Protein: 50g; 45% of calories
Carbs: 48g; 43% of calories
Fat: 6g; 13% of calories

Instructions

Prep 20 min · Cook 20 min

Rinse the rice in a fine-mesh strainer until the water runs clear. In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk the soy sauce, sesame oil, rice vinegar, and grated ginger in a bowl. Add the cubed tuna and half of the green onions. Toss gently to coat and let sit in the refrigerator for 10 minutes.
While the tuna marinates, dice the cucumber and shell the thawed edamame.
Fluff the warm rice with a fork and place it in a bowl. Top with the marinated tuna and any liquid from the bowl, the diced cucumber, and edamame. Garnish with the remaining green onions and red pepper flakes.

Nutrition

Ingredients

Instructions

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