Healthy and Delicious Poke Bowl Recipe

In case you’re uncertain about the terminology, a poke bowl Recipe is essentially composed of chopped raw fish. Since the word “poke” means “to slice or cut,” diced fish is used in practically all poke bowl recipes. Poke is often served as an appetizer consisting only of the fish, but with the addition of rice and veggies, we’ve elevated it to a full dinner.

It’s surprising how simple it is to carry your favorite sushi home. Sushi-quality ahi tuna seasoned with soy, honey, and plenty of sesame is the star of this simple poke bowl recipe. Serve it with plenty of vegetables, sticky brown rice, and the simplest spicy mayo ever.

Do you believe that poke bowls are exclusive to eateries? Rethink that! Once you try making this poke bowl recipe at home, you might never order it from a restaurant again since it’s so simple.

We use saucy ahi tuna, sticky brown rice, crisp cucumber and carrots, edamame, a ton of avocado, and of course, a ton of hot mayo in our rendition of a poke bowl. It has the ideal balance of crunchy, sticky, spicy, salty, and sweet flavors.

This Poke Bowl Recipe’s versatility is its greatest feature. You love salmon? Instead, make use of that. Not a fan of edamame? Don’t include it. Not an issue. There’s that, of course. I believe that our recipe combined makes the best poke bowl ever.

Is a Poke Bowl Healthy?

It’s ours! The avocado, a heart-healthy fat, and the mayo, which is used sparingly, are the only fats in this poke bowl dish. Although ahi tuna contains some fat, that fat is healthy for you. You’re also receiving a nice dose of fiber since we use brown rice over white rice or noodles.

Ingredients in the Poke Bowl Recipe

• Ahi Tuna. Look for ahi tuna that is suitable for sushi. Ask your fishmonger if you’re unsure. As you can see, I purchased mine at Whole Foods, and it was really beautiful and fresh!
• The seasonings. The “sauce” for the ahi tuna is really easy and probably consists of items you already have in your pantry. You’ll need rice vinegar, sesame oil, honey, and tamari (soy sauce works too). You may add a tiny touch of sriracha if you’d like things to be somewhat hot in addition to the spicy mayo.
• The veggies. You may use whatever combination you choose, but my personal favorite is a mix of sliced cucumber, edamame, and shredded carrots. These three vegetables have such great texture and crunch, and I also like how they vary in size, which adds to the good textural variance.
• Avocado. Without some avocado, no poke bowl dish is complete!
• Mayo. Since I don’t see a difference between full-fat and light mayo, that’s what I use in this recipe. Since we only sprinkle the spicy mayo over the top of the ahi tuna bowls, a small amount goes a long way.
• Sriracha. As indicated previously, we really need the sriracha for the spicy mayo, but you may add a small amount in the ahi tuna. We use one teaspoon for every quarter cup of mayo; adjust the amount to your desired level of heat.
• Green onion and black sesame seeds. You are welcome to omit these garnishes if you don’t have any, but they are ours and they provide a really lovely picture.
• Brown rice. I like to use brown rice for these poke bowls, but you can use anything you want to keep things healthy. If you don’t have a rice cooker, you can still get your beloved brown rice in a carton from your neighborhood Chinese restaurant. My rice maker produces flawless rice every time.

Recipe Steps

• Slice the tuna into pieces using a sharp knife. To a medium bowl, add the tuna, soy sauce, sesame oil, rice vinegar, and honey. To mix, toss. As you get the other ingredients ready, leave the tuna alone.
• Pour the Sriracha and mayo into a bowl. Mix everything together. Add pepper and salt for seasoning. in a ziplock bag shortly. Remove the tip.
• Spoon the cooked rice into four bowls. Spoon one portion of the rice with tuna. Arrange a mound of carrot, edamae, and cucumber around it. Drizzle one half of an avocado over the bowl. Pour the hot mayonnaise over the bowl. Sprinkle with sesame seeds and green onions.