Description
A vibrant poke bowl brimming with fresh tuna, seaweed, and a zesty Asian-inspired dressing. Perfect as a light lunch or appetizer.
Ingredients
Units
Scale
- 1 tbsp (15 ml) wakame seaweed salad
- 1 tsp dried hijiki seaweed
- 14 oz (397 g) raw sashimi-grade tuna
- 1 scallion
- 1/2 avocado
- 1 tsp white sesame seeds
- 4 tsp soy sauce
- 3 tsp toasted sesame oil
- 1 tsp ponzu
- 1 tsp honey
- Crushed red pepper
- Kosher salt
- Steamed rice
Instructions
- Place hijiki in a small bowl and cover with boiling water. Let rest until rehydrated, about 5 minutes. Drain and press with paper towels.
- Add tuna, scallion, sesame seeds, ponzu, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with salt to taste. Marinate for 5 minutes.
- Serve with hijiki and avocado over warm rice, and a wakame salad on the side.
Notes
- Ensure your tuna is sushi-grade for safety; do not substitute.
- For a spicier kick, add more crushed red pepper or a dash of sriracha.
- Leftovers can be stored separately (tuna marinade, rice, seaweed) in airtight containers for up to 2 days. Reassemble before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100