Hawaiian-Style Tuna Poke Bowl with Sesame-Ginger Dressing
Fresh raw tuna tossed with edamame, avocado, and a zesty sesame-ginger dressing, served over brown rice for a quick, healthy bowl. This Japanese/Hawaiian Fusion-inspired salad recipe (low-carb, vegetarian-friendly), ready in about 15 minutes, pairs tuna, edamame, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb sushi-grade tuna
- 1/2 cup shelled edamame
- 1 cup diced avocado
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 1/2 cups cooked brown rice
- 2 tbsp sliced green onions
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Equipment for this recipe
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Instructions
- Step 1: In a large bowl, whisk together 2 tbsp sesame oil, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until emulsified.
- Step 2: Add 1 lb sushi-grade tuna (cut into 1/2-inch cubes), 1/2 cup shelled edamame, and 1 cup diced avocado. Toss to coat evenly.
- Step 3: Divide 1 1/2 cups cooked brown rice into bowls. Top with tuna mixture and garnish with sliced green onions.
- Step 4: Serve immediately, as poke is best eaten fresh.
