Ahi Edamame Poke Bowls
Servings: 4 people
Calories: 583kcal
Learn how to make Poke Bowls at home. Made with fresh tuna, edamame, cucumber, avocado and served on rice with a delicious yuzu-soy dressing.
Print Recipe
Equipment
- Whisk
Ingredients
- 2 Tablespoons yuzu juice ***
- 1 Tablespoon soy sauce or tamari
- ½ teaspoon sesame oil
- Pinch cayenne
- 12 ounces sushi grade tuna or yellowtail, cut into ½ inch cubes
To Serve:
- 2 cups cooked short grain brown rice or sushi white rice
- 1 cup cucumbers cut into ½ inch cubes
- ½ cup edamame shelled
- 1 avocado sliced
- 2 scallions green parts only (sliced on a bias)
- 1 jalapeno thinly sliced
- 1 teaspoon black sesame seeds
- Zest of 1 lime for finishing
Instructions
- Whisk together the 2 Tablespoons yuzu juice, 1 Tablespoon soy sauce , ½ teaspoon sesame oil and Pinch cayenne in a medium bowl. Add 12 ounces sushi grade tuna and toss to combine. Set aside while you prepare the remaining ingredients.
- Divide warm 2 cups cooked short grain brown rice between bowls. Top with tuna mixture, 1 cup cucumbers, ½ cup edamame, 1 avocado, 2 scallions, and 1 jalapeno. Sprinkle on 1 teaspoon black sesame seeds and Zest of 1 lime. Enjoy immediately.
Notes
*** If you aren’t able to find yuzu juice, a good substitute is Meyer lemon juice or a bit of lime juice and orange juice combined. Not a problem!
Variations
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Swap tuna for salmon to make a Salmon Poke Bowl.
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Swap crispy tofu for fish to make a Vegetarian Poke Bowl. Or, make it with tomatoes like I used for these Vegetarian Sushi Rolls.
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Use cauliflower rice or salad greens to make a Low Carb Poke Bowl.
Nutrition
Calories: 583kcal | Carbohydrates: 82g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 296mg | Potassium: 736mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2051IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg