Is sushi-grade tuna really necessary for tuna poke?

Yes, absolutely. Sushi-grade tuna is specifically designated as safe for raw consumption, crucial for this Tuna Poke Recipe with Avocado Bowls. Don't compromise on quality or safety.

How long does tuna poke last in the fridge?

It's truly best eaten fresh within an hour or two of preparation. If stored promptly and properly, the tuna poke can last up to 1-2 days in an airtight container, but the avocado may start to brown.

Can I use frozen tuna for this recipe?

You can use frozen tuna if it's explicitly labeled sushi or sashimi-grade and has been properly thawed according to package directions. However, fresh tuna is always preferred for superior texture and flavor.

What are some good substitutes for avocado in poke bowls?

If you're not a fan of avocado, try adding diced English cucumber, fresh mango, or even some blanched edamame for a similar creamy or refreshing texture element in your bowl.

How can I make my poke bowls spicier?

For more heat, add an extra dash of sriracha to the sauce, mix in some finely diced jalapeño, or drizzle with a homemade spicy mayo. Start small and add more to taste!

Is this Tuna Poke Recipe with Avocado Bowls good for meal prep?

Yes, it can be. For the best meal prep results, I recommend keeping the marinated tuna, diced avocado, and cooked rice separate in airtight containers and combining them just before you're ready to serve.

Can kids eat tuna poke?

If your children enjoy sushi or raw fish, then yes! Just ensure the tuna is very fresh and sourced from a trusted fishmonger. You might also adjust the sauce to be less spicy for their palates.

What kind of rice is best for poke bowls?

Sushi rice is traditional due to its slightly sticky texture, which holds well. However, brown rice offers more fiber, and cauliflower rice is a fantastic low-carb alternative for your Tuna Poke Recipe with Avocado Bowls.

Tuna Poke Recipe With Avocado Bowls

Description

Vibrant, customizable Tuna Poke with Avocado Bowls—a quick, nutritious meal featuring fresh sushi-grade tuna, creamy avocado, and a savory soy-sesame dressing. Perfect for busy families.

Ingredients

Sushi-grade tuna (1 lb / 450g, yellowfin recommended)
Ripe avocados (2 large)
Soy sauce (1/4 cup / 60ml, low-sodium or tamari)
Toasted sesame oil (1 tbsp / 15ml)
Rice vinegar (1 tbsp / 15ml)
Green onions (3-4 stalks, chopped)
Sesame seeds (1 tbsp / 15g)
Cooked rice (4 cups / 800g, sushi, brown, or cauliflower rice)
English cucumber (1/2 cup / 60g, diced, optional)
Edamame (1/2 cup / 75g, shelled, cooked, optional)
Fresh mango (1/2 cup / 80g, diced, optional)
Sriracha mayo (2 tbsp / 30ml, optional)
Nori strips or furikake (optional)

Instructions

Prep the Tuna: Carefully pat the sushi-grade tuna dry with paper towels. Dice the tuna into 1/2-inch (1.25cm) cubes.
Prepare the Avocado: Halve the avocados, remove the pit, and scoop out the flesh. Dice into 1/2-inch (1.25cm) cubes. Toss with a small squeeze of lime juice if not using immediately to prevent browning.
Mix the Poke Sauce: In a medium bowl, whisk together the soy sauce, toasted sesame oil, and rice vinegar until well combined.
Combine and Marinate: Add the diced tuna to the bowl with the sauce. Gently fold to coat all the tuna cubes. Stir in most of the chopped green onions and half of the sesame seeds. Marinate in the fridge for 5-10 minutes for deeper flavor, or serve immediately.
Assemble Your Tuna Poke Recipe with Avocado Bowls: Divide the cooked rice among four serving bowls. Top each with a generous portion of the marinated tuna. Arrange the diced avocado alongside the tuna. Garnish with the remaining green onions and sesame seeds. Add any optional toppings like cucumber, edamame, or mango to customize each bowl.

Notes

Always use only sushi-grade tuna from a trusted fishmonger for safety and the absolute best flavor. Choose ripe avocados that yield slightly to gentle pressure. Good quality soy sauce truly makes a difference. If your tuna seems watery after dicing, pat it drier again before mixing with the sauce. A little lime juice helps keep avocado fresh-looking.

*Nutritional values are estimated based on ingredients and assumed serving size.

Prep Time: 22 minutes
Cook Time: 0 minutes
Category: Dinner
Method: No-Cook
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 30g
Cholesterol: 50mg

Keywords: Tuna Poke, Avocado Bowls, Easy Dinner, Healthy Meal, Quick Recipe