Can I use cooked tuna instead of raw?

Absolutely! While traditional poke uses raw sushi-grade tuna, you can totally sear the outside quickly (leave the center rare) even even use fully cooked tuna steaks . The marinade works just as well - though I'd reduce the marinating time to 5 minutes since cooked fish absorbs flavors faster. Pro tip: Try this with leftover grilled tuna from last night's dinner!

How long does a poke bowl keep in the fridge?

Here's the truth - poke bowls are like sushi, best enjoyed immediately! But if you must store it, keep the components separate in airtight containers. The marinated tuna stays good for about 24 hours (the acid in the soy sauce starts changing the texture after that). Rice and toppings last 2-3 days. Never leave assembled bowls sitting out - raw fish and warm rice are a food safety no-no after 2 hours at room temperature.

Is a poke bowl actually healthy?

One of my favorite things about poke bowls is how they pack nutrition into every bite! The tuna gives you lean protein and omega-3s, avocado adds healthy fats, and all those colorful veggies provide fiber and vitamins. Watch the sodium in the soy sauce marinade (I use reduced-sodium) and go easy on creamy toppings like spicy mayo. My nutritionist friend calls it "the perfect balanced meal" - and who am I to argue with science?

15-Minute Tuna Poke Bowl Recipe That Tastes Like Paradise

Name: Tuna Poke Bowl
Prep time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1 lb fresh Ahi tuna, cubed; 1/4 cup soy sauce; 1 tbsp sesame oil; 1 tsp grated ginger; 1 tsp minced garlic; 1 tbsp green onions, chopped; 1 tbsp sesame seeds; 2 cups cooked sushi rice; 1 avocado, sliced; 1/2 cucumber, sliced; 1/4 cup edamame; 1/4 cup shredded carrots; 1 tbsp pickled ginger; 1 tbsp seaweed salad

Tuna Poke Bowl

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A fresh and flavorful Hawaiian-inspired dish featuring marinated raw tuna, rice, and vibrant toppings.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 25 mins
Yield: 2 servings 1x
Category: Main Dish
Method: No Cook
Cuisine: Hawaiian
Diet: Low Calorie

Ingredients

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1 lb fresh Ahi tuna, cubed
1/4 cup soy sauce
1 tbsp sesame oil
1 tsp grated ginger
1 tsp minced garlic
1 tbsp green onions, chopped
1 tbsp sesame seeds
2 cups cooked sushi rice
1 avocado, sliced
1/2 cucumber, sliced
1/4 cup edamame
1/4 cup shredded carrots
1 tbsp pickled ginger
1 tbsp seaweed salad

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Instructions

In a bowl, mix soy sauce, sesame oil, ginger, garlic, green onions, and sesame seeds.
Add cubed tuna and gently toss to coat. Let marinate for 10 minutes.
Divide cooked rice between two bowls.
Top rice with marinated tuna, avocado, cucumber, edamame, carrots, pickled ginger, and seaweed salad.
Drizzle with extra sauce if desired and serve immediately.

Notes

Use sushi-grade tuna for safety.
Adjust soy sauce to taste if needed.
Add sriracha or chili flakes for spice.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/tuna-poke-bowl-recipe-hawaiian-style/