Tuna Poke Bowl with Cauliflower Rice
Tuna Poke Bowl with Cauliflower Rice
Ingredients
For the Tuna Poke
- 1 1/2 pounds ahi tuna, sushi-grade, cut into 1/2-inch cubes
- 1/4 cup soy sauce, low sodium
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon red pepper flakes, optional
For the Cauliflower Rice
- 1 cauliflower, large head, riced or finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 2 avocado, ripe, diced
- 1 cup cucumber, diced
- 1 cup edamame, shelled, cooked
- 4 nori seaweed snacks, sheets, cut into strips or crumbled
- 1/4 cup sriracha mayo, for drizzling, as needed
- 1 tablespoon sesame seeds, extra, for garnish
- 2 tablespoons green onions, extra, for garnish, thinly sliced
Instructions
- 1
Prepare the Tuna: Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into uniform 1/2-inch cubes. Place the cubed tuna in a medium mixing bowl.
⏱️ 5 min
- 2
Make the Poke Sauce: In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, rice vinegar, grated fresh ginger, minced garlic, 2 tablespoons of thinly sliced green onions, 1 tablespoon of toasted sesame seeds, and red pepper flakes (if using).
⏱️ 3 min
- 3
Marinate the Tuna: Pour the prepared poke sauce over the cubed tuna. Gently toss to ensure all tuna pieces are coated. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Do not marinate for longer than 30 minutes to maintain tuna freshness.
⏱️ 15 min
- 4
Prepare the Cauliflower Rice: Wash and trim the large head of cauliflower. Cut it into florets. Using a food processor, pulse the florets until they resemble rice grains. Alternatively, grate the cauliflower using a box grater. Heat olive oil in a large skillet or pan over medium heat. Add the riced cauliflower, salt, and black pepper. Sauté for 8 to 10 minutes, stirring occasionally, until the cauliflower is tender-crisp. Remove from heat.
⏱️ 12 min
- 5
Prepare the Toppings: While the tuna marinates and cauliflower cooks, dice the ripe avocados and cucumber. If using frozen edamame, cook according to package directions (usually a quick boil or microwave). Cut the nori seaweed sheets into thin strips or crumble them. Prepare the sriracha mayo for drizzling, if desired.
⏱️ 10 min
- 6
Assemble the Bowls: Divide the cooked cauliflower rice evenly among four serving bowls. Spoon the marinated tuna poke over the cauliflower rice. Arrange the diced avocado, diced cucumber, cooked edamame, and nori strips around the tuna. Garnish with extra sesame seeds and thinly sliced green onions. Drizzle with sriracha mayo, as needed, just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Poke Bowl with Cauliflower Rice
Ingredients
For the Tuna Poke
- 1 1/2 pounds ahi tuna, sushi-grade, cut into 1/2-inch cubes
- 1/4 cup soy sauce, low sodium
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon red pepper flakes, optional
For the Cauliflower Rice
- 1 cauliflower, large head, riced or finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 2 avocado, ripe, diced
- 1 cup cucumber, diced
- 1 cup edamame, shelled, cooked
- 4 nori seaweed snacks, sheets, cut into strips or crumbled
- 1/4 cup sriracha mayo, for drizzling, as needed
- 1 tablespoon sesame seeds, extra, for garnish
- 2 tablespoons green onions, extra, for garnish, thinly sliced
Instructions
- 1
Prepare the Tuna: Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into uniform 1/2-inch cubes. Place the cubed tuna in a medium mixing bowl.
⏱️ 5 min - 2
Make the Poke Sauce: In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, rice vinegar, grated fresh ginger, minced garlic, 2 tablespoons of thinly sliced green onions, 1 tablespoon of toasted sesame seeds, and red pepper flakes (if using).
⏱️ 3 min - 3
Marinate the Tuna: Pour the prepared poke sauce over the cubed tuna. Gently toss to ensure all tuna pieces are coated. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Do not marinate for longer than 30 minutes to maintain tuna freshness.
⏱️ 15 min - 4
Prepare the Cauliflower Rice: Wash and trim the large head of cauliflower. Cut it into florets. Using a food processor, pulse the florets until they resemble rice grains. Alternatively, grate the cauliflower using a box grater. Heat olive oil in a large skillet or pan over medium heat. Add the riced cauliflower, salt, and black pepper. Sauté for 8 to 10 minutes, stirring occasionally, until the cauliflower is tender-crisp. Remove from heat.
⏱️ 12 min - 5
Prepare the Toppings: While the tuna marinates and cauliflower cooks, dice the ripe avocados and cucumber. If using frozen edamame, cook according to package directions (usually a quick boil or microwave). Cut the nori seaweed sheets into thin strips or crumble them. Prepare the sriracha mayo for drizzling, if desired.
⏱️ 10 min - 6
Assemble the Bowls: Divide the cooked cauliflower rice evenly among four serving bowls. Spoon the marinated tuna poke over the cauliflower rice. Arrange the diced avocado, diced cucumber, cooked edamame, and nori strips around the tuna. Garnish with extra sesame seeds and thinly sliced green onions. Drizzle with sriracha mayo, as needed, just before serving.
⏱️ 5 min