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Colorful and Crispy Poke Bowls

Servings 4

Ingredients

Poke bowl

  • 2 cups cooked brown rice
  • 1 cup finely shredded red cabbage
  • 1 cup shaved carrot strips
  • 1 cup packed baby spinach leaves
  • 1/2 cup thinly sliced unpeeled cucumber
  • 6 radishes thinly sliced
  • 1 avocado peeled and sliced
  • 2 green onions thinly sliced on the diagonal
  • 12 oz 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
  • 2 tsp chili garlic sauce or Sriracha
  • 1 tsp peeled and finely grated gingerroot
  • 1 tsp honey or agave
  • Lime wedges cilantro sprigs, and black sesame seeds, for garnish (optional)

Instructions

  • Have rice cooked and all vegetables sliced and diced before marinating tuna.
  • In medium bowl, combine soy sauce, rice vinegar, sesame seed oil, chili garlic sauce, gingerroot, and honey. Whisk to blend.
  • Cut fresh raw fish into 1/2 inch cubes. Add to marinade and stir gently. Set aside while assembling bowls.
  • 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.

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