Name: Hawaiian tuna poke bowl
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 1/3 cup water; 1/4 tsp salt; 6 oz sushi-grade yellowfin tuna, cut into 1/2-inch cubes; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 1/2 tsp fresh ginger, grated; 1 green onion, thinly sliced; 2 oz cucumber, diced; 1/4 cup avocado, sliced; 3/4 tsp sesame seeds

Nutrition

Per serving

469 calories

Protein: 48g; 42% of calories
Carbs: 43g; 38% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 17 min

In a small saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes. Remove from the heat and let it rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, whisk together the soy sauce, sesame oil, rice vinegar, and grated ginger in a small bowl.
Add the cubed tuna and green onions to the dressing. Toss gently to coat and let marinate for 5 minutes while the rice finishes resting.
Fluff the rice with a fork and place it in a bowl. Top with the marinated tuna mixture, diced cucumber, and sliced avocado. Finish by sprinkling with sesame seeds.

Nutrition

Ingredients

Instructions

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