Poké Bowl (With Spicy Mayo)
Are you ready to take your taste buds on a journey? Look no further than this delicious poke bowl recipe. This dish is a perfect balance of flavors, textures and nutrients. The star of the dish is the marinated ahi tuna, which is cubed and tossed in a marinade made of soy sauce, sesame oil, rice vinegar, ginger and red pepper flakes. This recipe is perfect for a light lunch or dinner, and it's also a great option for meal prepping. It's easy to make, and it's packed with flavor and nutrients. So, let's get started and create a poke bowl that will make your taste buds sing!
Ingredients
- 1 lb Ahi tuna cut into small cubes
- ¼ C soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon ginger freshly grated
- 2 tsp rice vinegar
- ¼ teaspoon red pepper flakes
- ¼ C mayonnaise
- 1 teaspoon sriracha *see notes
- 2 C cooked sushi rice *see notes
- 2 tablespoon furikake
- 1 avocado
- ¼ C green onion sliced
- ¼ C cilantro chopped
- ¼ C toasted sesame seeds
Instructions
- In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes.
- Add the cubed tuna to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- In another small bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo.
- Cook sushi rice according to package instructions, and fluff with a fork.
- Place a serving of sushi rice in the bottom of a bowl.
- Drain the marinated tuna and add it on top of the rice.
- Sprinkle furikake seasoning over the tuna.
- Top with avocado slices, green onions, cilantro, and sesame seeds.
- Drizzle spicy mayo over the top.
- Serve and enjoy!
Video
Notes
This recipe will feed about 2 to 3 people as a main dish, or 4 to 6 people as an appetizer. However, it can be easily adjusted to feed more or less people by adjusting the ingredients accordingly. To feed a larger group, you can simply double or triple the ingredients as needed. It's important to note that the recipe can be also adjusted to your personal preference, you can add more or less of the ingredients based on your taste.
For the sriracha mayo: this ratio of sriracha to mayo makes quite a mild sauce. Feel free to up the sriracha as much as you want (or even omit the mayo entirely and just go with sriracha!).
If you don't have sushi rice, there are a few options you can use to make your poke bowl:
- Regular white rice: It's a great alternative to sushi rice, it's easy to find, and it's budget-friendly. You can cook it according to package instructions and it will work well as a base for your poke bowl.
- Brown rice: It's a healthier option than white rice and it has a nuttier flavor and a chewier texture, it works well as a base for your poke bowl.
- Quinoa: It's a great gluten-free option, it's packed with protein and it has a nutty flavor, it works well as a base for your poke bowl.
- Cauliflower rice: It's a low-carb and keto-friendly option, it has a similar texture to sushi rice, it's easy to make and it's a great way to add more veggies to your poke bowl
- Zucchini noodles: If you're looking for a completely grain-free option, you can use zucchini noodles as a base for your poke bowl, it's a great way to add more veggies to your poke bowl
- ¼ C rice vinegar
- ¾ teaspoon salt
- 1 tbsp. sugar
Nutrition
Serving: 250gCalories: 582kcalCarbohydrates: 33gProtein: 41gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 65mgSodium: 1308mgPotassium: 806mgFiber: 6gSugar: 1gVitamin A: 3635IUVitamin C: 10mgCalcium: 36mgIron: 3mg
Tried this recipe?Let us know how it was!