Ahi tuna is one of my favorite meals to make not only because it’s yummy but it’s also extremely protein packed without a lot of fat. It’s great for a snack with wontons, a poke bowl, or a salad; I’ve created tons of meals but the poke bowl is by far my favorite.
The great thing about making a poke bowl is you can add whatever you want to it! My favorite toppings are avocado, red cabbage, cucumber, shredded carrots, seaweed salad, mango, and edamame. When creating your poke bowl you can add any of these toppings for a colorful and flavor packed meal that you’ll love!
Ahi Tuna Poke Bowl
Prep Time 25 minutes
Serving Size 2
|1/2 lb. fresh ahi tuna|
1 hass avocado
1 cup red cabbage, chopped
1 package brown sprouted rice
2 tablespoon Braggs liquid aminos (soy sauce substitute)
1 tablespoon ponzu sauce
2 teaspoon sesame oil
1/2 teaspoon chili oil (SPICY)
2 green onions
|1. Preheat oven to 425 degrees.|
|2. Cut tuna into small cubes.|
|3. In a bowl mix liquid aminos, ponzu sauce, sesame oil, and chili oil.|
|4. Rinse and chop green onions. Add them to the bowl.|
|5. Combine the tuna with the mixture and mix until tuna is coated.|
|6. Let marinate in fridge for at least 15-20 minutes.|
|7. Cut wontons in half diagonally to make triangles.|
|8. Lay wontons on baking tray and bake for 3 minutes.|
|9. Slice cucumber and avocado. Chop red cabbage. Warm up rice.|
|10. Assemble your ahi tuna poke bowl and ENJOY!|
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I hope you all enjoy this recipe as much as I do.
What are your favorite poke bowl toppings? Let me know in the comments below!