Description
This classic Hawaiian Ahi Tuna Poke Bowl is made with chunks of fresh tuna tossed in liquid aminos, sesame oil and onion. It’s rich and buttery taste pairs perfectly with sweet mango slices, creamy avocado and crunchy cucumber. Each bowl is loaded with protein, healthy fat and carbs. Basically, it’s the ultimate well-balanced meal!
Ingredients
Ahi Tuna Poke:
- 1 pound sushi grade ahi tuna, cut into cubes
- 3 tablespoons Bragg’s liquid aminos
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon red pepper flakes
- 1/3 cup chopped green onion (about 2 stalks)
Toppings:
- 2 cups cooked brown rice (can substitute greens or cauliflower rice)
- 1 mango, sliced
- 1 avocado, sliced
- 1 small cucumber, sliced
- 4 teaspoons sesame seeds
- 4 tablespoons Spicy Asian Mayo (recipe link above)
Instructions
- In a medium bowl (or Ziploc baggie), gently combine fish with liquid aminos, sesame oil, lime juice, crushed red pepper and chopped green onion. Cover the bowl with plastic wrap. Refrigerate the poke for 15+ minutes, while you prepare the bowls. (Nothing is worse than lukewarm poke, so make sure to serve it COLD).
- Peel, cube or thinly slice your toppings.
- Serve chilled poke in two bowls over warm rice (or base of your choice). Layer toppings and drizzle with Spicy Asian Mayo. Enjoy!
Notes
1/2 cup rice uncooked yields approximately 1 cup cooked (although we typically make extra for leftovers).
Always check for FfL-friendly ingredients.
We recommend wild-caught seafood and organic ingredients when feasible.
Substitutions:
Gluten-free: For a gluten-free version, check for gluten-free ingredients.
Dairy-free: For a dairy-free version, omit the Spicy Asian Mayo.
Soy sauce can be used in place of liquid aminos (but is not gluten-free)
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Recipes
- Method: Too Easy, 30 Minute Meals