Description

This Healthy Tuna Poke Bowl with Brown Rice offers a stunning visual feast of deep ruby-red tuna chunks nestled against earthy, chewy grains, accompanied by fresh vegetables and a zesty ginger-soy marinade that invigorates the palate.

Ingredients

Scale

1 lb Sashimi-Grade Ahi Tuna
1 cup Short-Grain Brown Rice
1 Avocado
1 English Cucumber
4 Radishes
1 cup Shelled Edamame
2 Green Onions
3 tbsp Tamari or Liquid Aminos
1 tbsp Avocado Oil
1 tbsp Honey or Maple Syrup
1 tbsp Fresh Grated Ginger
1 clove Fresh Minced Garlic
1 tbsp Toasted Sesame Seeds

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Instructions

Prepare the brown rice: Rinse the brown rice under cold water and boil until tender, then fluff and let cool slightly
Whisk the marinade: Mix tamari, avocado oil, honey, grated ginger, and minced garlic in a small bowl until combined
Cube the tuna: Slice the ahi tuna into 1-inch cubes and toss in the marinade. Let it sit for 15-20 minutes in the fridge
Prep toppings: Slice avocado, radishes, and chop cucumber into bite-sized pieces
Assemble the bowls: Divide the brown rice, then arrange marinated tuna, avocado, edamame, cucumbers, and radishes on top
Garnish: Drizzle with remaining marinade and top with sliced green onions and sesame seeds

Notes

Use very sharp knife for cutting tuna.

Cool rice is essential; do not use hot rice with raw fish.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: No-Cook
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 5 g
Sodium: 500 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 15.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 35 g
Cholesterol: 45 mg