I’m a huge fan of fresh seafood, and these tuna poke bowls make me feel like I’m eating at my favorite sushi restaurant without leaving the house. They’re perfect for lunch or a light, healthy dinner. For an extra flavor kick, I like to top them with a homemade (and simple to make!) spicy vegan sauce. The finished dish will leave tastebuds happy and bellies full.
What makes them Healthyish
Fresh sushi-grade tuna is packed with protein and light in calories. I’ve paired it with lots of nutrient-rich ingredients, including avocado, jalapeno and cucumber slices. Another tip: replace high-fat mayonnaise in the sauce with a vegan version for an easy way to lower cholesterol intake.
What You’ll Need: Makes 2 Tuna Poke Bowls
- 8 – 10 ounces of sushi-grade ahi tuna steak
- 8 ounces of sushi rice
- 1/2 ripe avocado
- 1/3 of a medium sized english cucumber
- 2 tablespoon ponzu sauce
- 1/2 teaspoon fresh grated ginger
- ½ of a jalapeno
- Handful of mung bean sprouts
- 1 teaspoon toasted sesame seeds
- Fresh scallions
- Pinch of salt
Spicy Vegan Dipping Sauce
- ½ cup of Vegenaise
- ½ teaspoon Gochujang (Korean chili paste)
- Blend these two ingredients together, serve with poke bowl.
- Cook 8 ounces of sushi rice according to the package. White rice will work as well.
- Cube your Tuna steak into even bite-sized pieces and place cubes in a large mixing bowl.
- Next, you’ll chop your ripe avocado into evenly sized pieces and add it to the bowl with the tuna. Try to keep the avocado cubes roughly the same size as the tuna pieces.
- Thinly slice your cucumber and jalapeno and add it into the tuna mixture. I like a good bit of heat, so I used half of my jalapeno with seeds. But feel free to use as much or as little jalapeno as you like.
- Gently whisk your ponzu sauce and fresh ginger together and pour mixture over the tuna.
- Gently toss all of the ingredients together making sure they are all coated with the ponzu sauce and ginger. Finish with a pinch of salt.
Next, you’ll begin to assemble your bowl.
- Start by adding the cooked sushi rice as your base.
- Next, you’ll spoon on a layer of tuna poke mixture.
- Add in a handful of mung bean sprouts. I love using mung bean sprouts because they add a little crunch to the dish.
- Top with freshly slices scallions, toasted sesame seeds and a dollop of your spicy vegan sauce.
Serve and Enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!