POKE BOWL RECIPE
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
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
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
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 to make healthy tuna poke bowl
Provided by Jen Mellor
Categories Main Meal
Time 30m
Number Of Ingredients 15
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
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
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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
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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