Lunch · Easy
Tuna Poke-Style Rice Bowl
Poke-style bowls using cooked canned tuna, not raw fish.
- Protein
- 36.85g
- Energy
- 481.09 kcal
- Carbs
- 52.27g
- Fat
- 14.16g
- Time
- 20 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 500 gTuna in water, drained
- 560 gWhite Rice, cooked
- 240 gEdamame Cooked
- 220 gCucumber
- 160 gAvocado
- 45 gSoy Sauce
- 8 gSesame Oil
- 10 gNori
- 40 gPickled Ginger
Make it
Method
Drain 500 g water-packed tuna; slice cucumber and avocado. Reheat 560 g already-cooked rice and 240 g cooked edamame separately until steaming, then let them cool slightly.
Mix tuna with soy sauce and sesame oil. Divide rice, edamame and cucumber among four bowls; add tuna, avocado, nori and pickled ginger.
Serve immediately. Refrigerate any leftovers promptly; do not leave warm rice and fish at room temperature.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 36.85g
- Carbs
- 52.27g
- Fat
- 14.16g
- Energy
- 481.09 kcal
