Easy Ahi Tuna Poke Bowls
These refreshing bowls taste like your favorite sushi rolls. The marinated tuna is savory and salty, the avocado is deliciously creamy, and raw veggies add crunch. Fish that’s labeled sushi-grade means the market that’s selling it considers it highest quality and safe to eat raw. Look for fish with a vibrant color, and purchase it from a reputable market or fishmonger. The recipe is a Yummly original created by Rima Kleiner, MS, RDN.
- Cut tuna into 1/2-inch cubes. Place tuna in a bowl and add soy sauce, rice vinegar, sesame oil and red pepper flakes. Gently mix to combine. Cover bowl and refrigerate at least 15 minutes or up to 1 hour.
- While tuna is marinating, in a small bowl, stir together mayonnaise and sriracha until well combined. Refrigerate until used. Thinly slice cucumber and radishes. Pit, peel, and slice avocado. Chop green onions. Set toppings aside.
- Microwave rice according to package directions. Set aside. Microwave edamame in a small microwave-safe bowl until thawed and no longer cold, about 1 minute.
- Divide rice among serving bowls. Top with portions of ahi, cucumber, radishes, avocado, and edamame. Spoon marinade from tuna over bowls, then drizzle with sriracha-mayo sauces, and top with green onions. Sprinkle with sesame seeds and serve with pickled ginger, if you like.
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|Calories640Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.