Hawaiian Ahi Tuna Poke Bowl.

Ingredients

• Brown rice

  Long-grain, cooked

  2 cup or 390g

• Pineapple

  Raw, traditional varieties

  1 cup, chunks or 165g

• Mangos

  Raw

  1 cup, sliced or 165g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Carrots

  Raw

  ½ cup grated or 55g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Avocado

  8 oz or 150g

• Tuna

  Fish, fresh, bluefin, raw

  16 oz or 454g

• Low Sodium Soy Sauce

  Trader Joe's

  100g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  1 tbsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

• Garlic Chili Sauce

  Shangrila

  ½ tbsp or 8g

• Grated Ginger

  The Ginger People

  ½ Tbsp or 8g

• Lime juice

  Raw

  1 lime yields or 44g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. DRESSING + TUNA In a large bowl, combine all the ingredients except the tuna (low sodium soy sauce, rice vinegar, chili garlic sauce, fresh grated ginger, lime juice and sesame seeds). Whisk this dressing well to combine and then add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish. Keep the fish cold at all times. TO MAKE THE BOWLS In 4 separate containers, evenly distribute the brown jasmine or basmati rice (1/2 cup each), 1/4 cup each of cubed pineapple, cubed mango and edamame, 1/8 cup of shredded carrots, 1 scallion (thinly sliced) in each, 1/4 of the tuna mixture (4oz marinated) and lastly 2oz if sliced avocado to top each bowl. Finish with a sprinkle of furikake, fresh cilantro and/or a squeeze of lime juice if desired. If you like to enjoy poke bowls while rice is hot and poke is cold, skip the four containers and instead store the ingredients separately so that you may heat up the rice before adding toppings on a future day.

Similar Foods

• Ahi Poke Avocado Boats
• Ahi Shoyu Poke