Easy Tuna Poke Bowl Recipes

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POKE BOWL RECIPE



Poke Bowl Recipe image

Who knew it was so easy to bring your favorite sushi home? This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It's served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.

Provided by Nicole Leggio

Categories     Main Course

Time 50m

Number Of Ingredients 14

1 lb sushi-grade ahi tuna
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey
1/4 cup light mayo
1 tsp sriracha
4 cups cooked brown rice
1 cup diced cucumber
1/2 cup shredde carrots
1/2 cup shelled edamame
2 large avocados, peeled and sliced
1 tbsp black sesame seeds
1 tsp green onion

Steps:

  • Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
  • Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.
  • Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.

Nutrition Facts : ServingSize 1 bowl, Calories 490 kcal, Carbohydrate 60 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 649 mg, Fiber 12 g, Sugar 3 g

AHI POKE BASIC



Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories     Appetizers and Snacks     Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

EASY TUNA POKE BOWL RECIPE



Easy tuna Poke bowl recipe image

Easy to make healthy tuna poke bowl

Provided by Jen Mellor

Categories     Main Meal

Time 30m

Number Of Ingredients 15

2 fresh tuna steaks
a cup of basmati rice
half cup of frozen edamame
a bunch of baby spinach leaves (or salad)
1 carrot
1 slice of red cabbage
1 slice of celeriac
1 tbsp white or black sesame seeds
1 tbsp avocado oil (or sesame oil)
2 tbsp soy sauce
1 tbsp water
1 tbsp of fresh ginger (grated)
1 tsp of Sriracha sauce
1 tsp balsamic vinegar (or rice vinegar)
a pinch of chilli flakes

Steps:

  • First of all, steam the rice.
  • In the meantime, clean and peel the vegetables. Depending on your manual skills you can either slice them thinly with a sharp knife or shred them with a grater (that's what I opted for).
  • When the rice is cooked and fluffy, place it aside and let it cool down a bit.
  • In a pot, boil the frozen edamame for 5 minutes.
  • Drain them and set aside.
  • Prepare the Asian inspired sauce mixing in a small bowl all the ingredients together with the chopping sticks.
  • Grill the tuna steaks for 1 minute per side to keep the middle nice and pink.
  • Cut the grilled tuna into cubes.
  • Time to assemble our fancy-looking bowl: place a couple of spoons of the warm rice as a bed first, then add the shredded vegetables and the edamame in rainbow colour order around the tuna bits. Lastly, drizzle with our spicy sauce and sprinkle extra sesame seeds to garnish.
  • Enjoy!

Nutrition Facts : ServingSize 1 Portion, Calories 392 calories, Sugar 5.1 g, Sodium 756.2 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 6.4 g, Protein 30.6 g, Cholesterol 87.1 mg

THIS EASY TUNA POKE BOWL IS SERIOUSLY DELICIOUS



This Easy Tuna Poke Bowl Is Seriously Delicious image

Poke (pronounced POH-keh) bowls are a traditional Hawaiian seafood preparation where bite-size pieces of raw fish like ahi tuna, salmon, or octopus are

Provided by Nicole Perry

Categories     Main Dishes

Time 50m

Yield Serves 2-3

Number Of Ingredients 12

2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds, plus more for garnish
1/2 teaspoon red pepper flakes
1 pound sushi-grade ahi tuna, cubed
2-3 scallions, thinly sliced
1 avocado
For serving:
Cooked brown rice, at room temperature
Seaweed salad, optional
Pickled ginger, optional

Steps:

  • Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.
  • Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado.
  • To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.

AHI TUNA POKE BOWL RECIPE



Ahi Tuna Poke Bowl Recipe image

Homemade ahi tuna poke bowls that are SO easy to make, with this delicious and versatile recipe! You'll never order these from a restaurant again! Make it as spicy, or as flavorful, or as colorful as you like with different toppings.EASY - This recipe is very easy, with rice being the only cooked item. Please note that all the vegetables and other additions are optional and are suggestions. Add what you like, or what you have at home.

Provided by Dini @ The Flavor Bender

Categories     Dinner     Easy Meal     Lunch     No cook meal

Time 45m

Number Of Ingredients 23

455 g sushi grade tuna
3 - 4 tbsp soy sauce
2 tbsp sesame oil (preferably toasted sesame oil)
1 tbsp honey
1 tsp chili flakes (I use about 1 tsp of shichimi togarashi instead, add more if you want it spicier)
2 -3 green onions (sliced)
1 red chili (sliced and seeds removed, optional)
Toasted sesame seeds
2 cups cooked sushi or jasmine rice (or brown rice, more if needed)
Pickled ginger (optional)
Fried wonton chips (optional (or crushed chips, fried shallots, wasabi peas))
Chopped macadamia nuts (optional)
Finely chopped nori (optional)
Carrot
Cabbage
Edamame
Cucumber
Radishes
Snowpeas
Daikon
Avocado
Mango
Watermelon

Steps:

  • Cut the tuna steak into bite-sized cubes (about 0.5 x 0.5 inch). Place the cubed tuna in a bowl.
  • Add 3 tbsp soy sauce with the rest of the ingredients (except green onions and chili flakes). Whisk to combine well.
  • Add the poke sauce, green onions, and chili flakes into the bowl with cubed tuna. Toss well to coat the tuna pieces with the sauce. Taste and add the remaining soy sauce if needed.
  • Keep it refrigerated for at least 10 - 15 minutes (if possible), or up to an hour. (Prep the vegetables while the poke is briefly marinating in the fridge.)
  • Place warm sushi rice (or your choice of rice) in 2 serving bowls.
  • Place the prepped vegetables in the bowl over the rice. You can add as much or as little as you like.
  • Divide the marinated poke between the 2 bowls as well.
  • Optional - top the poke with extra sesame seeds, nori seaweed, and/or chopped macadamia / candlenuts.
  • Serve immediately.

Nutrition Facts : Calories 528 kcal, Carbohydrate 14 g, Protein 60 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 3627 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 18 g, ServingSize 1 serving

TUNA POKE BOWLS



Tuna Poke Bowls image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups sushi rice
Kosher salt
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup frozen shelled edamame
3 scallions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 English cucumber, peeled and finely chopped
Toasted sesame seeds, for topping

Steps:

  • Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
  • Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
  • Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

SPICY AHI TUNA POKE RECIPE



Spicy Ahi Tuna Poke Recipe image

Provided by Sharon Farnell

Categories     Appetizer     Dinner     lunch

Number Of Ingredients 10

12 oz fresh or frozen sushi quality ahi tuna steaks, cut into small 1/2" cubes
3 green onions, sliced thinly
1 tbsp finely chopped red onion
1 tsp finely chopped jalapeño, seeds removed
1/2 tsp toasted white sesame seeds
1/4 cup low sodium soy sauce
2 tbsp sesame oil
1 1/2 tbsp rice vinegar
2 tsps sambal olek chili paste
1 tsp honey

Steps:

  • Add all marinade ingredients to a medium mixing bowl, and whisk well to combine. 2. Cut tuna into small cubes and toss in the marinade. Cover bowl with plastic wrap, or transfer to an airtight container. 3. Refrigerate for at least 30 minutes and up to 1-2 hours before serving. 4. Best if eaten eaten within 48 hours. Keep chilled. Serving suggestions: Rice bowl, cauliflower rice bowl, with wonton chips.

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