Tuna Poke Brown Rice Bowls

  • ¼ cup soy sauce (use gluten-free if necessary)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons hot honey
  • 1-2 tablespoons chili crisp + more for serving
  • 2 teaspoons fresh grated ginger
  • 12 oz. sushi-grade ahi tuna, diced into ¼ or ½-inch pieces
  • 2 cups cooked brown rice
  • ½ English cucumber, quartered and sliced
  • 1 avocado, peeled and diced
  • 6 oz. grape tomatoes, chopped
  • 1 large carrot, coarsely shredded
  • 1 yellow pepper, sliced
  • 3-4 green onions, sliced
  • Sesame seeds or everything bagel seasoning, for sprinkling

Prepare the tuna by combining the first 6 ingredients (soy sauce through ginger) and mixing it well in a bowl with a lid. Add the tuna and stir it well to combine. Refrigerate up to 2 hours or use right away - the flavors blend more the longer it chills.

To assemble the bowls, add brown rice to each bowl and layer tuna, cucumber, avocado, tomato, carrot, and pepper over the rice. Add more chili crisp to your tastes and sprinkle it all with sliced green onions and sesame seeds or everything bagel seasoning.

  • Yields: 4 servings
  • Preparation Time: 20 minutes plus additional chilling time if desired.
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.