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Two Poke Bowls with Rice, Tuna & Summer veggies

Poke Bowl with Tuna, Rice & Summer Veggies

Combine Asian umami flavors and great quality tuna with a dash of local veggies for color and taste. A light summer meal that is a snap to prepare!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
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Ingredients

  • 3/4 pound fresh ahi tuna sushi grade
  • 2 cups steamed rice I use a short grain
  • 4 tablespoons Karen's Zesty Ponzu Sauce * See recipe, have more for drizzling; see substitutions
  • 2/3 cup seasonal Summer vegetables cucumbers, radishes and colored carrots
  • 4 tablespoons scallions thinly sliced
  • 1/2 cup avocado small dice
  • 3 teaspoons dried seaweed wakame or hijiki, soaked and drained
  • 1/4 cup enoki mushrooms
  • 3 tablespoons macadamia nuts chopped
  • 2 teaspoons white & black sesame seeds
  • few pinches pink sea salt such as Hawaain Alaea or Himalayan

Instructions

  • Make Karen's Zesty Ponzu Sauce ahead of time (or see suggestions for marinade.)
    Steam rice.
  • Wash and pat dry the tuna. Cut into even 1/2" cubes (cut to the size of your liking.)
    Add to a bowl to fit. Add the Ponzu Sauce, mix well cover and refrigerate 15 minutes, or up to one hour.

Put Together Bowls:

  • Add 1/2 cup rice to each bowl. I like luke-warm rice, you might prefer warm or room temperature. Add a portion of tuna to the center of each bowl using any juices in the bowl. Add scallions over tuna.
  • Start topping each bowl with cucumbers, radishes and carrots - adding decoratively. Continue topping with avocado, seaweed and enoki mushrooms.
    Sprinkle macadamia nuts and sesame seeds over the tuna. Add pink salt if desired and serve! I like to have extra Ponzu sauce on the side for drizzling.

Notes

* If not using Karen's Zesty Ponzu Sauce: Optional Marinade ~ stir up 3 tablespoons soy sauce or tamari, 2 teaspoons pure sesame oil, pinch of chili flakes such as Gochugaru or Szechuan, 1 tablespoon lemon juice or - Yuzu Juice (my favorite.) 
COURSE: First Course & Sides, Main Course
CUISINE: asian, Hawaiian
KEYWORDS: poke bowl, poke bowl with summer veggies
Nutrition Facts
Poke Bowl with Tuna, Rice & Summer Veggies
Amount per Serving
Calories
327
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
32
mg
11
%
Sodium
 
386
mg
17
%
Potassium
 
430
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
24
g
48
%
Vitamin A
 
1964
IU
39
%
Vitamin C
 
4
mg
5
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.