Name: Hawaiian 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 3/4-inch cubes; 1/4 cup white rice; 2/3 cup water; 1/4 cup frozen shelled edamame; 2 oz cucumber, sliced into half-moons; 1 green onions, thinly sliced; 1 tbsp low-sodium soy sauce; 3/4 tsp sesame oil; 1 tbsp fresh ginger, grated; 2 tsp rice vinegar; 3/4 tsp sesame seeds

Nutrition

Per serving

473 calories

Protein: 52g; 45% of calories
Carbs: 48g; 42% of calories
Fat: 7g; 13% of calories

Instructions

Prep 15 min · Cook 20 min

Rinse the rice in a fine-mesh sieve. Combine the rice and water in a small saucepan and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a mixing bowl, whisk together the soy sauce, sesame oil, grated ginger, rice vinegar, and half the green onions. Add the cubed tuna and toss gently to coat. Marinate in the refrigerator for 10 minutes while the rice cooks.
Place the edamame in a microwave-safe bowl with a splash of water. Cover and microwave for 2 to 3 minutes until heated through, then drain.
Fluff the rice with a fork and transfer to a serving bowl. Top with the marinated tuna, edamame, and cucumber slices. Garnish with the remaining green onions and the sesame seeds.

Nutrition

Ingredients

Instructions

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