Spicy Ahi Tuna Poke Bowl Recipe

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!

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 20

Rice chilling time 2

Total Time 2 30

Servings People

Calories 492kcal

Author FoodFaithFitness

Ingredients

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

Instructions

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.
DEVOUR!

Nutrition