Spicy Tuna Poke Bowl

Spicy Tuna Poke Bowl

Author: Brenna Masi @ Healthy Steps

Serves 2


Sushi Rice:

1 cup cooked brown rice

1 Tablespoon rice wine vinegar

Marinated Ahi:

2 Tablespoons soy sauce

1 teaspoon rice wine vinegar

¾ teaspoon toasted sesame oil

1 teaspoon toasted black sesame seeds

2 green onions, thinly sliced

¼ teaspoon red pepper flakes

8 oz. sushi-grade Ahi tuna, cubed (Salmon is a good substitute)

Poke Bowl Fixings:

2 green onions, thinly sliced

½ avocado, thinly sliced

½ cup edamame, shelled

1 carrot, cut into matchsticks

2 Persian cucumbers, cut into matchsticks

seaweed (dry or fresh)

pickled ginger



Cook 1 cup of brown rice according to the package’s directions. Once cooked and still hot, mix in 1 Tablespoon of rice wine vinegar and set aside.

In a small bowl, combine soy sauce, 2 Tablespoons of rice wine vinegar, sesame oil, sesame seeds, green onions and red pepper flakes. Cut the ahi tuna into ¼” cubes with a sharp knife. Gently stir the ahi into the marinade. Chill in the fridge for 5 minutes.

Thinly slice the green onions, avocado, carrot and cucumbers. Assemble the poke bow placing a ½ cup of rice per serving in the bottom of the bowl, top with the poke fixings and enjoy!


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For the past five summers I have had the opportunity to be a camp counselor at Camp McCumber Type 1 Diabetes camp.