Ahi Tuna Poke BowlApr 21, 2022
A spicy tuna poke bowl made with chunks of sushi-grade ahi tuna, sliced avocado, cucumbers, green onion, and a sriracha mayo drizzle.
Poke, which has been popular in Hawaii for decades, is a dish made with fresh raw fish served over rice with toppings like onions and seaweed. In many ways, poke is like a deconstructed sushi roll!
Photo: A delicious Poke bowl that I enjoyed just off the beach while visiting Oahu, Hawaii.
I (Courtney) had the chance to enjoy authentic poke while visiting Hawaii recently and have been craving it ever since. (Click here to see the bowl I enjoyed!).
While there are a few restaurant options to purchase poke bowls in Saskatoon, I prefer to make my own using sushi-grade tuna or salmon from Charlie's Seafood Market in Saskatoon.
Consider the recipe below as a base recipe and customize it to make it your own! For example:
- Base: we used white rice as a base but you can use brown rice, spring mix, zucchini noodles, cauliflower rice, or a combination!
- Protein: we used ahi tuna but sushi-grade sashimi or shrimp work as well. Edamame is vegetarian protein option that also offers healthy fats, fibre, and carbs!
- Veggies: we used cucumber as a classic poke vegetable but add any veggie topping you enjoy like shredded carrots, pickled onion, shredded cabbage, or sliced cherry tomatoes.
- Seasonings: we used sesame seeds for garnish but furikake, wasabi peas, and crispy onions are delicious add-ons!
AHI TUNA POKE BOWL
NOTE: you can adjust the portion of tuna, rice, and vegetables to match your appetite and your nutrient needs.
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sriracha
- 8 ounces (225g) raw sushi grade ahi tuna, cut into cubes
- 2 tablespoons light mayonnaise
- 2 teaspoons sriracha
- 2 teaspoons water
- 1 cup cooked rice
- ½ cucumber, sliced
- ½ avocado, sliced
- 1 green onion, sliced for garnish
- ½ teaspoon sesame seeds
- Combine the soy sauce, sesame oil, and sriracha in a medium mixing bowl. Then add the cubed ahi tuna. Let the mixture marinate!
- Make the spicy mayo by combining mayo, sriracha, and water. Adding the water thins the mixture so it is easier to drizzle!
- Assemble a bowl with ½ cup of cooked white rice, ½ the tuna mixture, sliced cucumber, sliced avocado, a sprinkle of green onion and sesame seeds for garnish, and a drizzle of the spicy mayo. Enjoy!
Poke bowls make for an amazing post-workout meal offering protein and carbs alongside moderate amounts of fat, fibre, and antioxidants. Let's take a look at how this poke bowl lines up with our recommendation for a strategic post-workout recovery meal:
- Carbohydrates: rice offers a source of carbohydrate to replenish muscle glycogen and restore blood sugar levels.
- Protein: fresh fish offers a source of protein to build and repair damaged muscle tissue after your training session!
- Fats: moderate amounts of fat in a post-workout meal (found in the avocado!) helps to stabilize blood sugars for sustained energy. We recommend building low to moderate amounts of fats into the post-workout meal (ie. about 10-20g) for optimal absorption of the carbs and protein!
- Volume: the cucumber offers both fibre and antioxidants. The fibre helps to sustain blood sugars and the antioxidants help to combat oxidative stress taken on from a workout!
WE WANNA KNOW!
Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation! If you're looking for more ideas for homemade poke, try our colourful variation found here.
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