Asian · medium
Poke Bowl Bar
Sushi-grade tuna or salmon over rice with fresh toppings for a Hawaiian-inspired build-your-own bowl.
- 40 min
- Total
- 4
- Serves
- $18.00
- Est. cost
- 450
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Dairy-free
Parent noteKids who are not into raw fish can have a rice bowl with edamame, avocado, cucumber, and soy sauce. Equally delicious and totally valid.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Sushi Rice2 cups dry
- Sushi-Grade Ahi Tuna1 lb
- Soy Sauce3 tbsp
- Sesame Oil1 tbsp
- Rice Vinegar2 tbsp
- Avocado2
- English Cucumber1
- Carrots (shredded)2
- Frozen Shelled Edamame (optional)1 cup
- Green Onions3 stalks
- Sriracha Mayo (optional)1/4 cup
Method
- 01
Cook sushi rice according to package directions. When done, season with rice vinegar and a pinch of sugar. Let cool slightly.
- 02
Cut sushi-grade tuna or salmon into 1/2-inch cubes. Toss with soy sauce and sesame oil. Refrigerate while prepping toppings.
- 03
Prep toppings: slice avocado, slice cucumber into half-moons, shred carrots, shell edamame (if frozen, microwave 2 minutes), and slice green onions.
- 04
Set out sriracha mayo and soy sauce as sauces.
- 05
Set up the bowl station: rice, marinated fish, and all toppings. Let everyone build their own poke bowl.
- 450
- Calories
- 28g
- Protein
- 52g
- Carbs
- 14g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
