Description
A vibrant Hawaiian-inspired poke bowl featuring marinated raw fish, crisp veggies, and a spicy sriracha mayo sauce. Quick, customizable, and packed with healthy proteins and colorful toppings.
Ingredients
1.5 cups sushi rice (or brown rice)
2 cups cubed raw tuna (fresh or sushi-grade)
2 tbsp soy sauce (low sodium)
1 tsp sesame oil
1 tsp rice vinegar
1 clove garlic, minced
1 tbsp Sriracha sauce (alcohol-free version)
2 tbsp mayonnaise
1 cup julienned cucumber
1 avocado, sliced
1/4 cup pickled radishes, sliced
1 tbsp sesame seeds
fresh cilantro, for garnish
1 tbsp sesame oil for drizzling
Instructions
Rinse and cook sushi rice according to package instructions. Let it cool.
In a bowl, mix soy sauce, sesame oil, rice vinegar, garlic, and Sriracha (use low-sodium soy sauce if adjusting salt). Reserve 1/4 cup of this dressing.
Add tuna to a bowl, cover with the reserved dressing. Marinate for 15-20 minutes.
Mix mayonnaise and remaining Sriracha to make the spicy mayo.
Assemble bowls: base with rice, top with marinated tuna, avocado, cucumber, and pickled radishes.
Drizzle with sesame oil and soy-marination mixture.
Top with spicy mayo, sesame seeds, and a sprinkle of cilantro.
Notes
Use cooked black beans or tofu for a vegan version
Substitute quinoa or cauliflower rice for low-carb
Store tunuable in the fridge for up to 24 hours
Sea salt and seaweed (limu) optional for traditional flavor
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Assembling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 4500mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg