Make this refreshing Ahi Tuna Poke Bowl for a light lunch. It features sushi grade tuna in a savory soy-ginger marinade for perfect umami flavor.
Author:sophia collins
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Lunch
Method:Marinating
Cuisine:Asian Fusion
Diet:Low Fat
Ingredients
Scale
1 lb sushi grade tuna, diced into 1/2 inch cubes
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
1 clove garlic, minced
1 teaspoon brown sugar
1/2 teaspoon sriracha (optional)
3 cups cooked brown rice or quinoa
1 ripe avocado, sliced
1 cup shelled edamame
1 cup shredded carrots
1/2 cup thinly sliced red cabbage
1/4 cup thinly sliced green onions
2 tablespoons toasted sesame seeds
Instructions
In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and sriracha to create the soy-ginger marinade.
Add the diced sushi grade tuna to the marinade. Gently toss to coat all pieces. Cover the bowl and refrigerate for at least 15 minutes, but no more than 30 minutes, to allow the flavors to meld.
Prepare your base: divide the cooked brown rice or quinoa evenly among four serving bowls. This is the base for your homemade poke bowl.
Assemble your bowls: arrange the marinated tuna, sliced avocado, edamame, shredded carrots, and red cabbage attractively over the rice base. Think ‘Eat the Rainbow’ for the best look.
Garnish each bowl with sliced green onions and toasted sesame seeds. Serve immediately for a healthy lunch bowl experience.
Notes
For extra flavor, you can add a drizzle of chili oil just before serving.
If you prefer a less intense flavor, reduce the soy sauce by one tablespoon and substitute with water.
This recipe is great for meal prepping; keep the marinade separate from the vegetables until you are ready to eat.