Colorful and Crispy Poke Bowls
Servings
4
Servings
4
Ingredients
Poke bowl
  • 2cups cooked brown rice
  • 1cup finely shredded red cabbage
  • 1cup shaved carrot strips
  • 1cup packed baby spinach leaves
  • 1/2cup thinly sliced unpeeled cucumber
  • 6 radishesthinly sliced
  • 1 avocadopeeled and sliced
  • 2 green onionsthinly sliced on the diagonal
  • 12oz sashimi-grade ahi tuna or sockeye salmon
Ginger marinade
  • 2 Tbsp light soy sauce or gluten-free liquid aminos
  • 2 Tbsp rice vinegar
  • 1 Tbsp toasted sesame seed oil
  • 2tsp chili garlic sauce or Sriracha
  • 1tsp peeled and finely grated gingerroot
  • 1tsp honey or agave
  • Lime wedgescilantro sprigs, and black sesame seeds, for garnish (optional)
Instructions
  1. Have rice cooked and all vegetables sliced and diced before marinating tuna.
  2. In medium bowl, combine soy sauce, rice vinegar, sesame seed oil, chili garlic sauce, gingerroot, and honey. Whisk to blend.
  3. Cut fresh raw fish into 1/2 inch cubes. Add to marinade and stir gently. Set aside while assembling bowls.
  4. Begin filling 4 individual serving bowls starting with a scoop of cooked rice. Arrange vegetables on top, fanning each serving with a couple slices of avocado. Using slotted spoon, scoop diced fish from marinade and divide evenly over vegetables. Drizzle with remaining sauce. Garnish with lime wedges, cilantro, and sesame seeds, if using, and serve immediately. Optional finishing note: top each bowl with strips of nori and pickled ginger for balanced flavors.
Recipe Notes

Per serving: 284 calories; 21 g protein; 10 g fat (2 g sat. fat); 28 g total carbohydrates (6 g sugar, 4 g fiber); 391 mg sodium