Ahi Poke Bowls

When we think of recent food trends we want to stick around for a long time, poke bowls are at the top of our list. It feels like poke restaurants have popped up everywhere lately, and for good reason! Poke bowls are healthy, and offer lots of opportunity for customization and creativity. The best thing about them? They’re super easy to make at home!

This is our favorite combo of ingredients, but you can feel free to swap in your favorites or whatever you’ve got in the fridge. You could serve it over sushi-style rice or salad. Low carb? Swap rice for cauliflower or zoodles. Not a fan of cucumbers or edamame? Use peppers or broccolini instead. Even fruit chunks like mango or pineapple would be great in this! Add some crunchy fried onions or shallots and a drizzle of spicy mayo at the end for the true restaurant experience. The key is to aim for color and variety, but the world really is your oyster... er, tuna! 

Speaking of tuna, since it really is the star of the show in these bowls, you're gonna want to shell out a little extra for the good stuff. Here are a few more tips to ensure that your poke is as delicious as possible:

Talk to your fishmonger.

No matter where you're buying your fish from, there should be someone in the store that knows a thing or two about seafood. The #1 best way to find the best tuna for your bowls is to talk to that someone. Explain that you will be eating this tuna raw, and they should have a good idea which fish is best for you.

Go fresh, not frozen.

In most other cases, buying frozen fish is totally cool. In this case though, freezing can compromise the texture and appearance of the tuna, so better to go fresh if possible.

Go for sushi grade.*

 *That is, if it's available! Not all grocery stores carry sushi-grade (also called sashimi-grade) seafood, but if they do, go for it! This means it's meant to be eaten raw, so you know the quality is good. It might be worth Googling specialty Japanese stores in your area; if they have a seafood section, these places most likely will carry sushi-grade fish. If you're in New York City, Sunrise Mart is a great option.

Look for pieces without white streaks.

When choosing your tuna, you might notice that some pieces have long white streaks running through the steaks. Those white streaks are connective tissue, and they're VERY CHEWY. Choose tuna steaks with as little connective tissue as possible, and use a paring knife to remove as much of it as you can before chopping your tuna into bite-size pieces. 

Craving tuna but looking for something on the cheap side? Go the comfort food route and make these delicious and easy tuna melts!

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    Cal/Serv: 399
    Yields: 4 servings
    Prep Time: 0 hours 20 mins
    Total Time: 0 hours 45 mins
    1/4 c.

    low-sodium soy sauce

    2 tsp.

    rice vinegar

    2 tsp.

    sesame oil

    1 tsp.

    freshly grated ginger

    Pinch of crushed red pepper flakes


    green onions, thinly sliced, plus more for garnish 

    1 tsp.

    toasted sesame seeds, plus more for garnish

    1 lb.

    sushi-grade ahi tuna, cut into bite-size pieces

    For serving

    Cooked white or brown rice

    Sliced avocado

    Sliced cucumber


    Shredded carrots

    Sliced radish

    1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
    2. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.

    Nutrition (per serving):  399 calories, 35 g protein, 36 g carbohydrates, 6 g fiber, 2 g sugar, 12 g fat, 2 g saturated fat, 646 mg sodium

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    Bryce Johnson

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