Tuna Poke Bowls
- Author: ThePetitePiglet
- Yield: 2 servings
Ingredients
For the tuna
- 12 ounces sushi grade tuna, cut into bite-sized pieces
- 4 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon white sesame seeds
- ½ tablespoon ginger, minced
- ¼ tablespoon red pepper flakes
For the bowls
- 1 cup brown rice, cooked
- 1 avocado, diced
- 1 cup cucumber, sliced
- 1 jalapeno, thinly sliced
- 1 cup microgreens
- 1 small mango, diced
- 1 small bunch of green onions, thinly sliced
- 1 cup edamame (I buy frozen edamame and boil it for about 2 – 3 minutes before adding to bowls)
For the ponzu sauce
- ¼ cup low- sodium soy sauce or coconut aminos
- ¼ cup lime juice
- 1 tablespoon fresh ginger, minced
- 1 tablespoon jalapeno, minced
Instructions
For the tuna
- Whisk together the soy sauce, sesame oil, rice vinegar, minced ginger, sesame seeds and red pepper flakes and set aside
- Cut tuna into bite-sized pieces
- Pour the soy sauce marinade over the tuna and toss, ensuring all tuna pieces are coated in marinade
- Let sit in refrigerator for about 30 minutes
For the ponzu sauce
- In a small bowl, whisk together all ingredients
To assemble poke bowls
- Divide tuna, rice, avocado, cucumber and any other ingredients you are adding between 2 bowls
- Drizzle ponzu sauce over each bowl