Ahi Tuna Poke Bowls with Coconut Lime Rice and Seaweed Salad

Name: Ahi Tuna Poke Bowls with Coconut Lime Rice and Seaweed Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 7 servings
Cuisine: Hawaiian
Ingredients: 2.5 pound ahi tuna (sushi-grade, cut into 0.75-inch cubes); 0.5 cup soy sauce; 3 tablespoon sesame oil; 1 green onion (large, thinly sliced); 1 teaspoon fresh ginger (grated); 0.5 teaspoon red pepper flakes; 3 cup long grain white rice (uncooked); 1 can unsweetened full-fat coconut milk (13.5 fluid ounces); 1 lime (juiced and zested); 0.5 cup wakame seaweed (dried); 1 English cucumber (thinly sliced); 2 tablespoon rice vinegar; 1 teaspoon sugar; 2 avocados (sliced); 1.5 cup shelled edamame (frozen); 2 tablespoon sesame seeds (toasted)

Experience the vibrant freshness of Hawaii with sushi-grade Ahi tuna poke, creamy coconut-lime infused rice, and a crisp, tangy homemade seaweed salad.

Prep: 40 min
Cook: 20 min
Total: 1 hr
Servings: 7
Cuisine: Hawaiian
Difficulty: Easy
Cost: $6.69/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

2.5 pound ahi tuna (sushi-grade, cut into 0.75-inch cubes)
0.5 cup soy sauce
3 tablespoon sesame oil
1 green onion (large, thinly sliced)
1 teaspoon fresh ginger (grated)
0.5 teaspoon red pepper flakes
3 cup long grain white rice (uncooked)
1 can unsweetened full-fat coconut milk (13.5 fluid ounces)
1 lime (juiced and zested)
0.5 cup wakame seaweed (dried)
1 English cucumber (thinly sliced)
2 tablespoon rice vinegar
1 teaspoon sugar
2 avocados (sliced)
1.5 cup shelled edamame (frozen)
2 tablespoon sesame seeds (toasted)

Instructions

For the Coconut Lime Rice: Rinse 3 cups long grain white rice thoroughly under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2 cups water, the unsweetened full-fat coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in the lime zest and lime juice. Keep warm.
For the Quick Seaweed Salad: Place dried wakame seaweed in a bowl and cover with warm water for 10 minutes to rehydrate. Drain well and gently squeeze out excess water. In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, and 1 teaspoon sugar. Combine rehydrated wakame and thinly sliced English cucumber with the dressing. Toss gently.
For the Ahi Tuna Poke: In a large bowl, combine the cubed ahi tuna, remaining 1/4 cup soy sauce, remaining 2 tablespoons sesame oil, thinly sliced green onion, grated fresh ginger, and optional red pepper flakes. Gently toss to coat the tuna.
Cook the frozen shelled edamame according to package directions, typically boiling or steaming for 3-5 minutes until tender-crisp. Drain and cool slightly.
To assemble the bowls: Divide the coconut lime rice among 7 serving bowls. Top each with a portion of ahi tuna poke, quick seaweed salad, sliced avocado, and shelled edamame. Garnish with toasted sesame seeds if desired.

Notes

For best results, consume poke bowls fresh. If meal prepping, store tuna poke, rice, and sides separately and combine just before eating. Ensure tuna is very fresh and handled with care.

Nutrition (per serving)

Calories: 756
Protein: 42 g
Carbohydrates: 77.5 g
Fat: 28.2 g
Fiber: 5.8 g
Sodium: 1249 mg
Saturated Fat: 11.6 g
Sugar: 4.8 g
Cholesterol: 86 mg