Photo: Giovanna Gomes
Ahi Tuna Poke Bowls with Brown Rice
14 ingredients
20 min + 40 min
2
openrecipes
Light, fresh and unbelievably flavorful, these healthy sushi bowls are the perfect warm weather meal!
Estimated Nutrition (whole recipe, rough)
873
Calories
31g
Protein
49g
Fat
79g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cups FOR THE BOWLS:
- 12 ounces, weight Short Grain Brown Rice (uncooked)
- 1 Tablespoon Sushi Grade Ahi Tuna
- 1 cup Sesame Seeds, Toasted
- ¾ cups Julienned Carrots
- ½ whole Thinly Sliced English Cucumber
- 2 teaspoons Ripe Avocado, Sliced Or Cubed
- 2 teaspoons FOR THE POKE DRESSING
- ¼ cups Sesame Seeds
- 1 teaspoon Sesame Oil
- 1 teaspoon Low Sodium Soy Sauce
- ¼ cups Rice Vinegar
- 1 teaspoon Freshly Grated Ginger
- 2 Tablespoons Plus 1 Tablespoon Finely Chopped Scallions (white And Light Green Parts Only)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes