Ahi Tuna Poke Bowl

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Prep Time: 1 hour 35 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 889kcal

Ingredients

For Ahi Tuna Poke Bowl:

  • 1/2 cup Brown rice rinsed
  • 8 oz Ahi tuna cut into bite-sized cubes
  • ½ cup Sweet onion thinly sliced
  • 1 Scallion thinly sliced

For marinade:

  • 2 TBSP Reduced-sodium soy sauce
  • ½ TBSP Sesame oil toasted
  • Kosher salt pinch
  • ¼ tsp Fresh ginger grated

Optional: Bowl Toppings

  • Cucumber sliced
  • Sesame seeds

For Teba Shio (Salted Chicken Wings)

  • 10 Chicken wings (flats/drumettes)
  • ¾ cup Sake (for soaking)
  • Kosher salt
  • Black pepper

For Spicy Edamame

  • 10 oz Edamame beans (in pods; frozen)
  • 1 TBSP Kosher salt (for cooking water)
  • 1 TBSP Avocado oil
  • 2 cloves Garlic minced
  • 1 TBSP Chili paste
  • 1 tsp Miso paste
  • 2 TBSP Reduced-sodium soy sauce
  • 2 TBSP Mirin

For Rooibos Hot Tea

  • 2 Rooibos tea bags
  • 2 cups Water
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Instructions

  • Prepare the ingredients as instructed.
  • Rinse the brown rice and cook according to package directions.
  • Combine tuna, sweet onion, and scallion in a bowl. Add soy sauce, sesame oil, salt (and ginger, if using). Stir gently. Cover and refrigerate for at least 1 hour to develop flavor.
  • Place wings in a bowl; pour sake to cover and soak for ~10 minutes.
  • Preheat oven broiler to High (550°F / 288°C). Line a baking sheet with foil and set a rack. Remove wings; pat dry thoroughly with paper towels. Arrange wings on rack; season generously with kosher salt and black pepper.
  • Bring a pot of water to a boil; add kosher salt. Add edamame and boil 4–5 minutes until heated through; drain (don’t rinse).
  • Heat a skillet over medium. Add oil and sauté garlic until fragrant. Stir in miso, soy sauce and mirin until combined. Cook until sauce thickens slightly. Remove from the heat. Toss cooked edamame in the sauce.
  • Place wings under broiler ~8–10 inches from heat: cook 9–10 min per side until crispy and browned. Tip: Watch carefully so they don’t burn.
  • Bring water to a boil. Steep rooibos bags for 5–7 minutes.
  • Portion the rice. Top with marinated poke and garnish with cucumber and sesame seeds. Serve with a side of spicy edamame, wings, and rooibos tea.

Nutrition

Calories: 889kcal | Carbohydrates: 80g | Protein: 50g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 4955mg | Potassium: 1553mg | Fiber: 12g | Sugar: 11g | Vitamin A: 2635IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 7mg

Ahi Tuna Poke Bowl

No ratings yet
Print Recipe
Prep Time 1 hour 35 minutes
Cook Time 30 minutes
Servings 2
Calories 889 kcal

Ingredients
 
 

For Ahi Tuna Poke Bowl:

  • 1/2 cup Brown rice rinsed
  • 8 oz Ahi tuna cut into bite-sized cubes
  • ½ cup Sweet onion thinly sliced
  • 1 Scallion thinly sliced

For marinade:

  • 2 TBSP Reduced-sodium soy sauce
  • ½ TBSP Sesame oil toasted
  • Kosher salt pinch
  • ¼ tsp Fresh ginger grated

Optional: Bowl Toppings

  • Cucumber sliced
  • Sesame seeds

For Teba Shio (Salted Chicken Wings)

  • 10 Chicken wings (flats/drumettes)
  • ¾ cup Sake (for soaking)
  • Kosher salt
  • Black pepper

For Spicy Edamame

  • 10 oz Edamame beans (in pods; frozen)
  • 1 TBSP Kosher salt (for cooking water)
  • 1 TBSP Avocado oil
  • 2 cloves Garlic minced
  • 1 TBSP Chili paste
  • 1 tsp Miso paste
  • 2 TBSP Reduced-sodium soy sauce
  • 2 TBSP Mirin

For Rooibos Hot Tea

  • 2 Rooibos tea bags
  • 2 cups Water

Instructions
 

  • Prepare the ingredients as instructed.
  • Rinse the brown rice and cook according to package directions.
  • Combine tuna, sweet onion, and scallion in a bowl. Add soy sauce, sesame oil, salt (and ginger, if using). Stir gently. Cover and refrigerate for at least 1 hour to develop flavor.
  • Place wings in a bowl; pour sake to cover and soak for ~10 minutes.
  • Preheat oven broiler to High (550°F / 288°C). Line a baking sheet with foil and set a rack. Remove wings; pat dry thoroughly with paper towels. Arrange wings on rack; season generously with kosher salt and black pepper.
  • Bring a pot of water to a boil; add kosher salt. Add edamame and boil 4–5 minutes until heated through; drain (don’t rinse).
  • Heat a skillet over medium. Add oil and sauté garlic until fragrant. Stir in miso, soy sauce and mirin until combined. Cook until sauce thickens slightly. Remove from the heat. Toss cooked edamame in the sauce.
  • Place wings under broiler ~8–10 inches from heat: cook 9–10 min per side until crispy and browned. Tip: Watch carefully so they don’t burn.
  • Bring water to a boil. Steep rooibos bags for 5–7 minutes.
  • Portion the rice. Top with marinated poke and garnish with cucumber and sesame seeds. Serve with a side of spicy edamame, wings, and rooibos tea.

Nutrition

Calories: 889kcalCarbohydrates: 80gProtein: 50gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 47mgSodium: 4955mgPotassium: 1553mgFiber: 12gSugar: 11gVitamin A: 2635IUVitamin C: 10mgCalcium: 193mgIron: 7mg
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