Better Than Takeout Tuna Poke Bowl
A fresh and flavorful tuna poke bowl featuring sushi-grade raw tuna marinated in sesame oil and liquid aminos with fresh vegetables and a creamy spicy mayo drizzle. This vibrant bowl is perfect for a quick, satisfying lunch or light dinner with a balance of textures and spicy creaminess.
Method
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Cut tuna into cubes and lightly toss in sesame oil, liquid aminos, and ginger paste.
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In a bowl place cooked white rice and top with tuna, cucumber, avocado, and edamame.
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In a separate bowl mix greek yogurt, 10g sriracha, garlic powder, and salt and pepper. This is your spicy mayo.
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Drizzle over poke bowl and enjoy.
Nutrition Information
| Calories | 485kcal |
| Total Fat | 17g |
| Total Carbohydrates | 43g |
| Protein | 40g |
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Frequently Asked Questions
Can I use cooked tuna or canned tuna instead of sushi-grade raw tuna?
Cooked or canned tuna can be used but will change the texture and flavor profile significantly. Sushi-grade raw tuna provides the fresh, delicate texture typical of poke bowls.
What can I substitute for liquid aminos if I don’t have it?
Light soy sauce or tamari are great substitutes for liquid aminos and will provide a similar savory flavor.
How can I make this poke bowl vegan or vegetarian?
Replace the tuna with marinated tofu or chickpeas and use a vegan yogurt alternative to make the spicy mayo dairy-free and plant-based.
Can I prepare the spicy mayo in advance?
Yes, spicy mayo can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
What if the tuna looks too thick or large when cubed?
Cut the tuna into smaller, bite-sized cubes to ensure each piece is tender and easy to eat.
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