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Spicy Tuna Poke Bowl Recipe

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spicy tuna poke bowl recipe

Craving sushi? Make your own DIY Poke Bowl! It’s a way cheaper and easier way to curb your cravings at home.

This must-have food trend is a fresh and light twist on a Mexican burrito bowl, and has been a staple in the Hawaiian islands for centuries. I like to think of it just as deconstructed sushi, very fancy, I know!

Right before I heard about Poke Bowls, my husband bought us a make-your-own sushi kit. We were so excited because we’re huge sushi fans, but my excitement quickly turned when I saw how LITTLE the amount of veggies and fish that went into it…especially compared to rice.

Craving sushi? Make your own DIY Poke Bowl! It’s a way cheaper and easier way to curb your cravings at home. Samantha makes this must-have food trend with Colleen and Eugene from Charlotte Today, which is a fresh and light twist on a Mexican burrito bowl.

With this recipe, you’re able to pack in lots of delicious and nutritious veggies to add a great variety in texture, consistency, and beautiful colors. Plus you can use an actual serving of fish! Here’s one I made with cooked shrimp:

spicy tuna poke bowl recipe

Start by picking whatever grain you’d like: brown rice, quinoa, white rice, millet, etc.

spicy tuna poke bowl recipe

Then add whichever veggies you’d like: carrots, cucumbers, avocado, bell pepper, kale, asparagus, etc.

spicy tuna poke bowl recipe

Then add your fish (that you would have marinated ahead of time, be sure it’s safe to eat raw) and fun toppings, like: spicy sriracha mayo, green onions, sesame seeds, etc.

spicy tuna poke bowl recipe

Spicy Tuna Poke Bowl Recipe
Gluten free, dairy free, soy free, nut free
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Ingredients
  1. TUNA MARINADE
  2. ¼ - ½ lb grade one, wild caught tuna, cut into bite-sized pieces
  3. 2 tablespoons coconut aminos (or low sodium soy sauce)
  4. 1 tablespoon rice vinegar
  5. 1/2 teaspoon sesame oil
  6. 1/4 teaspoon EACH: sea salt, ground ginger
  7. Juice from 1/2 lime
  8. Dash garlic powder
  9. VEGGIES
  10. Carrots, cut into thin strips
  11. Cucumber, cut into thin strips
  12. Bell pepper, cut into thin strips
  13. Avocado, cut into small pieces
  14. (you can use any vegetables you’d like!)
  15. ADDITIONAL INGREDIENTS & TOPPINGS
  16. Brown Rice (1/4 cup uncooked = 1/2 cup cooked)
  17. Sesame seeds
  18. Green onion, cut into small pieces
  19. Spicy Mayo (2 tablespoons mayo + 2 teaspoons sriracha)
  20. Nori, cut into strips
  21. (you can use any of your favorite sushi toppings!)
Instructions
  1. Whisk together marinade ingredients in a medium sized bowl, and add the chopped tuna pieces. Gently stir together to dress the tuna. Store in the fridge for 30 minutes to an hour.
  2. In a bowl, add rice, veggies, tuna (with marinade).
  3. Top with spicy mayo, green onions, sesame seeds, and/or nori.
Notes
  1. Have fun with this recipe and mix up the fish (check first to see which you can eat raw vs. have to cook first), veggies, grain, and toppings to add delicious variety
Healthy Eaton http://healthyeaton.com/

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1 Comment »

  1. I just made this tonight (with shrimp instead of tuna since my wife isn’t a huge Sushi fan) and it was AMAZING! Great work Sam!

    Comment by Matt — February 19, 2018 @ 10:59 pm

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