This Spicy Ahi Tuna Poke Bowl Recipe is an easy, healthy dinner that is just as good as restaurants but at home! Naturally gluten free and protein packed!
PIN Spicy Ahi Tuna Poke Bowl Recipe
Yep, finally jumping on the “trendy train.”
I feel like poke bowls have BLOWN up in the past year or so no? They are basically everywhere and I personally am HERE FOR IT!
I mean delicious raw fish with rice and a bunch of other goodness that basically tastes like sushi but without the need for chopsticks?
These bowls are sort of like sushi burritos, but in a bowl and the are CRAZY delish and actually SUPER easy to throw together…but you will feel VERY fancy making them for yourself in the comfort of your PJs!
What is a Poke Bowl?
Trendy? Yeah, it totally is, but a poke bowl is SO much more than that! Poke bowls are so delicious, fresh, light, and loaded with YUM. The star of a traditional poke bowl is usually raw tuna, and the other ingredients complement it and bring out its amazing flavor! THIS tuna poke recipe also includes fresh veggies, and a tasty combination of ginger, other flavors and sauces that pop when combined to bring the YUM!
Are Poke Bowls healthy?
I’m all about a good healthy bowl for dinner. Whether I’m enjoying a Slow Cooker Thai Peanut Butter Chicken Quinoa Bowl or devouring a 5 Minute Cheesy Zucchetti Bowl, I know it’s going to be loaded with goodness and keep me full! Meals in a bowl are my absolute jam and are crowd pleasers, too! This tuna poke bowl recipe is no exception- it’s FULL of nutritious and healthful ingredients that you’ll feel good about putting in your body! The BONUS is that it also tastes BOMB- you’re going to love it and it will leave you wanting more.
Tuna Poke Bowl Ingredients
Poke bowls use light and fresh flavors with healthy and wholesome ingredients to give them the amazing taste they have! If you’ve never made one at home, you’re in for a treat and they’re also SUPER easy to put together! Now that I’ve got your attention and you’re starting to feel hungry, let’s round up the ingredients to make this delicious tuna poke bowl recipe:
- Orange Juice
- Green Onion
- Juice of 1 Large Lime
- Reduced Sodium Soy Sauce
- Fresh ginger, minced
- Sesame Oil
- Sriracha Sauce
- Raw, sushi-grade Ahi Tuna
- Cucumber, roughly chopped
- Large Avocado, diced
- Sesame Seeds
- Sliced Nori Sheet
- Sushi rice (unless you make a low carb poke bowl)
Would Poke Bowl Recipe be good for meal prep?
If you know me at all, you know that meal prep is my JAM. Slicing, chopping, and cooking foods for meal prep can be done whenever you have time! I love it because it saves time on those busy weeknights getting a meal on the table. I’m all about preparing elements of a recipe ahead of time because it makes it easier to throw together in a pinch! This tasty tuna bowl would be a perfect one to meal prep for as you can prepare and chop up the ingredients ahead of time, then throw them together when you’re ready to DEVOUR!
How To Switch The Recipe Up
Bowl recipes are so fun and easy to customize to your liking. You can throw in what you have, substitute veggies or protein for something you like more, and customize your dinner! In my books, getting creative is what keeps cooking fun! I LOVE using tuna in my poke bowls because I love the flavor and the texture; it goes so well with the other flavors and I’m such a fan. If you don’t have tuna on hand or simply want to try a different type of protein, you could totally use :
- Mahi Mahi
Other Healthy Seafood Recipes
For the rice
- 1 Cup Uncooked sushi rice (or white rice)
- 1 Cup + 1 Tbsp Water
- 2.5 Tbsp Unseasoned rice vinegar
- 1 1/2 tsp Sugar
- 1/2 tsp Salt
For the tuna
- 6 Tbsp Orange juice
- 4 Tbsp Green onion, thinly sliced
- Juice of 1 Large lime
- 2 tsp Reduced-sodium soy sauce
- 1/2 tsp Fresh ginger, minced
- 1 1/2 tsp Sesame oil
- 1/2 tsp Sriracha
- 1 lb Raw, sushi-grade Ahi tuna, cut into 1/2 inch cubes
For the bowls:
- 1 1/3 Cups Cucumber, roughly chopped
- 1 Large Avocado, diced
- Sesame seeds, for garnish
- Sliced nori sheet (optional)
- 3 Tbsp Mayonnaise
- 1 Tbsp Sriracha
- Rinse the rice in a strainer until the water runs clear. Then, place into a pot with the water. Bring to a boil, stirring frequently.
- Once boiling, cover and reduce the heat to low and simmer for 6 minutes. Check the rice. If there is no more water and just big grains of rice, it's ready. If not, cook another 2-3 minutes.
- While the rice cooks, combine the vinegar, sugar and salt in a small container and microwave 30 seconds until the sugar is dissolved.
- Transfer the rice into a PLASTIC container, using a WOODEN spoon (VERY important) and then pour the vinegar mix over top. Stir until well combined. Let the rice cool at room temp (not in the fridge) for 1-2 hours.
- Mix all the ingredients for the tuna, except the tuna, in a medium bowl. Add the tuna and stir until well combined. Cover and refrigerate at least 15 mins but up to one hour.
- Divide the cooled rice between 4 bowls, followed by the tuna. Finally, divide the cucumber and avocado and garnish with sesame seeds and nori, if using.
- Mix the mayo and sriracha together until smooth and drizzle over the bowls.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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