Yellowfin Tuna Poke Bowls

Raw Marinated Tuna on top of Seasoned Brown Rice with Veggies and Fruits

AuthorSara Bojarski Prep Time: 0:25:00
Total Time: 0:25:00
Serving Size: Serves 4 Ingredients
  • 2 Cups Brown Rice (Cooked according to the package)
  • 3 Rice Vinegar (divided)
  • 2 Tablespoon Granulated Sugar
  • 1/2 Teaspoon Sea Salt
  • 2 lbs Sushi Grade Yellowfin Tuna (cut into 1/2" chunks)
  • 1/4 Cup Low Sodium Soy Sauce
  • 1 1/4 tsps Mirin
  • 1 1/2 tsps Sesame Oil
  • 2 Avocados (sliced thin or in chunks)
  • 1 Cucumber (peeled and sliced thin)
  • 1 Mango (cut into small chunks)
  • Black and White Sesame Seeds (for garnish)
  • 1/2 Cup Scallions (sliced thin)
  • 4 Sheets Snacking Nori Seaweed (julienned)
  • 2 T Mayonnaise
  • 3/4 tsps Frank's Red Hot
  • 1/2 Teaspoon Lime Juice
  • Cook your Brown Rice according to the package. While the Brown rice is cooking combine together in a small bowl 3 Tablespoons of your Rice Vinegar with your sugar and sea salt. Put the bowl in the microwave and cook on high until the sugar and salt have dissolved (you will need to stir it together to combine). Allow this mixture to cool. When your rice is done cooking, using a wooden spoon or paddle, stir in this vinegar mixture until fully incorporated.
  • For the Tuna: Cut your tuna into 1/2" chunks and place in a bowl. Stir in your Soy Sauce, Mirin, Sesame Oil and the remaining 1.5 teaspoons of rice vinegar. Stir together to combine. Keep refrigerated untily you're ready to use.
  • For the Spicy Mayo: Combine your Mayonnaise, Hot Sauce and Lime Juice together - put in a small squeeze bottle for easy drizzling. I used Frank's Red Hot but you can also use Sriracha or whatever hot sauce you like best.
  • To Assemble the Poke Bowls (this will make 4 bowls): Divide the Brown Rice evenly in all 4 bowls. Top each bowl with Tuna, Avocado, Cucumber, and Mango. Sprinkle the Sesame Seeds on just the fish. Sprinkle on the Nori and the Scallions on the whole bowl. Finish off with a drizzle of Spicy Mayo. Serve immediately.