Poke Bowl
This Poke Bowl is full of fresh and delicious flavors! Marinated raw tuna over rice topped with lots of fresh veggies, Sriracha mayo and wasabi sauce. A healthy meal!
Servings: 4 people
Calories: 1321kcal
Equipment
- 1 sharp knife
- set bowls for holding and marinating
- 1 whisk
- 1 pot or rice cooker
Ingredients
Marinade
- ½ cup low sodium soy sauce
- ½ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste
- 1½ teaspoon sesame oil
- ½ teaspoon Sriracha
- 3 green onion sliced thin, green parts only
- 1 tsp honey
Protein
- 24 oz ahi tuna
Rice
- 2 cups long grain white rice or instant white rice
- as needed water follow the directions on the rice bag/box
- ½ teaspoon kosher salt
- 1 teaspoon olive oil
Sriracha Mayo
- ½ cup mayo Hellmans
- 1 tablespoon Sriracha
Vegetables
- ½ English cucumber ¼ inch dice
- ½ cup edamame
- 1 jalapeno thin circle slices
- 2 avocado thin half moon slices
- 1 cup shredded carrot
- ¼ cup cilantro pick leaves from the stem
- ¼ cup green onion very thin slice
- ½ cup pineapple fresh or frozen (thawed)
Toppings
- 1 cup crispy wonton strips
- 1 teaspoon black sesame seeds
- 4 oz wasabi sauce basically wasabi mayo, can be found at local grocery store
- 6 oz Sriracha mayo
Instructions
Marinating the Tuna
- Whisk together all marinade ingredients in a medium size mixing bowl
- Cut the tuna into ½ inch chunks and toss to coat in marinade
- Tightly cover the marinade bowl in plastic wrap and store it in the fridge until needed
Cooking the Rice
- Cook the rice according to the package directions, adding a pinch of kosher salt and a drizzle of olive oil at the beginning of cooking
- Once rice is cooked, fluff with a fork and allow to cool to room temperature
Making the Sriracha Mayo
- Whisk the mayo and Sriracha together in a small mixing bowl until combined. Set aside until needed
Cutting the Veggies
- While the rice is cooking and cooling, slice and dice all of the veggies then set them aside until needed
Assembling the Poke Bowls
- Place rice in the bottom of the bowl, top with tuna and veggies
- Top each Poke Bowl with Sriracha mayo and wasabi sauce
- Sprinkle on the black sesame seeds and crispy wonton strips then serve and enjoy!
Notes
Use sushi grade tuna from a reputable source.
Make sauces and marinates up to 5 days in advance.
Serve over warm to room temperature rice.
Set extra marinade to the side before adding to tuna so you can add it to your rice.
Nutrition
Calories: 1321kcal | Carbohydrates: 100g | Protein: 51g | Fat: 80g | Saturated Fat: 13g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 2340mg | Potassium: 1467mg | Fiber: 14g | Sugar: 9g | Vitamin A: 8966IU | Vitamin C: 46mg | Calcium: 158mg | Iron: 9mg
