Tuna Poke Bowl
with rice / kale / avocados / spicy garlic mayo

Name: Tuna Poke Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Tbsp Mayonnaise; 2 tsp Chili-garlic sauce; 1 cup Rice, uncooked white or brown; 8 oz Cucumbers, diced; 1 Limes, wedges; 2 stalks Green onions, thinly sliced, white and green parts; 1 Avocados, cubed; 6 oz Kale, very thinly sliced; 3/4 cup Edamame, shelled; 2 tsp + 2 tsp Vinegar, rice; 1 1/2 Tbsp Oil, cooking; 12 oz Tuna, sushi-grade, ½” / 1.3 cm cubes (sub sushi-grade salmon or pre-cooked shrimp); 1 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 2 tsp Sesame seeds, any color (opt); for serving Pickled ginger (opt)

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Poke bowls are quickly becoming a Cook Smarts' classic since they were first featured in a meal plan. Our community always gives this recipe high reviews as an easy meal for a warm summer night. If you haven't come across poke bowls, they are like burrito bowls made with sushi-inspired ingredients. Top rice with fresh raw fish and then pile on other fun things like avocado, edamame, and spicy garlic mayo for a creamy finish. Check out this video to see how it's done!
Smarts: These bowls are so simple that the fish really needs to be the star. Make sure to get sushi-grade tuna (or salmon). Tell your fishmonger that you plan to serve it raw so that he / she can point you towards the best fish. If there's not a great fresh fish option, buy pre-cooked cocktail shrimp that can be prepared in the same way.

Proteins

Fish, non-canned

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Spicy Garlic Mayo:

Mayonnaise - 4 Tbsp
Chili-garlic sauce - 2 tsp

Tuna Poke Bowl:

Rice, uncooked white or brown - 1 cup
Cucumbers - 8 oz , diced
Limes - 1 , wedges
Green onions - 2 stalks , thinly sliced, white and green parts
Avocados - 1 , cubed
Kale - 6 oz , very thinly sliced
Edamame, shelled - 3/4 cup
Vinegar, rice - 2 tsp + 2 tsp
Oil, cooking - 1 1/2 Tbsp
Tuna, sushi-grade - 12 oz , ½” / 1.3 cm cubes (sub sushi-grade salmon or pre-cooked shrimp)
Soy sauce, low-sodium - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color (opt) - 2 tsp
Pickled ginger (opt) - for serving

Prep

Rice - (Double if making Wednesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make spicy garlic mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
Cucumbers / Limes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
Avocados / Kale / Edamame - Prep as directed. If using frozen edamame, defrost.

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Make

Stir the first part of vinegar into the rice for tonight (reserve half the rice if doubled for Wednesday). If the rice was made ahead, heat in the microwave so it is warm but not hot.
Toss kale with second part of vinegar and cooking oil. (For more tender kale, massage the vinegar and cooking oil into the leaves.) Season with a pinch of salt.
Slice tuna into 1/2” / 1.3 cm cubes. Toss tuna with green onions (green and white parts), soy sauce, and sesame oil.
Assemble bowls by dividing rice and kale between serving bowls. Top with avocado, edamame, cucumber, and tuna. Finish with sesame seeds and a drizzle of spicy garlic mayo.
Serve bowls with lime wedges and pickled ginger on the side.

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