Poke Sushi Bowl

This Sushi Poke Bowl recipe is designed to be athlete-friendly, providing plenty
of protein, carbs, and healthy fats to fuel your active lifestyle.

Servings: 1 serving

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Main Course

American Japanese

high protein poke bowl ahi tuna sushi poke bowls

🧂 Ingredients

4 oz raw sushi-grade tuna
½ cup cooked quinoa

microwavable or steamable to save time; can sub brown rice for a more traditional taste
¼ cup edamame

shelled and steamed
2 tbsp low-sodium soy sauce

or tamari for gluten-free
1 tsp sesame oil
1 tsp rice vinegar
Optional toppings: shredded carrots, sliced avocado, sliced cucumber, sesame seeds

1 Prepare the tuna. If using raw tuna, ensure that it is sushi-grade and cut it
into bite-sized cubes. If using cooked tuna, simply flake it into pieces.
2 Cook the quinoa. Prepare the quinoa according to the package instructions, or
use a pre-cooked version for quicker preparation.
3 Make the dressing. In a small bowl, mix together the low-sodium soy sauce (or
tamari), sesame oil, and rice vinegar.
4 Assemble the bowl. Start with the base of quinoa or rice in a serving bowl.
Arrange the tuna, edamame, and any additional toppings like avocado or cucumber
on top.
5 Drizzle and enjoy! Pour the prepared dressing over the bowl, sprinkle with
sesame seeds if desired, and dig in.