Low Sodium Classic Poke Tuna Bowl

Dive into the vibrant flavors of a *Low Sodium Classic Poke Tuna Bowl*, a healthier twist on the beloved Hawaiian dish that's packed with fresh ingredients and bold, umami-rich taste. Featuring tender, sushi-grade tuna marinated in a light low-sodium soy and sesame dressing, this recipe is paired with nutty brown rice for added fiber and wholesome goodness. A medley of crisp, colorful vegetables like julienned carrots, sliced cucumbers, creamy avocado, and protein-packed edamame make this bowl as visually appealing as it is nourishing. Finished with a sprinkle of sesame seeds, chopped green onions, and delicate strips of nori, this easy-to-make poke bowl is brimming with texture, flavor, and heart-smart ingredients. Perfect for lunch or dinner, it’s a fresh, low-sodium option that doesn't compromise on taste.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 250 grams sushi-grade tuna
• 1 cup brown rice
• 2 cups water
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon fresh ginger, grated
• 1 whole, peeled and sliced avocado
• 0.5 whole, thinly sliced cucumber
• 1 whole, julienned carrot
• 0.5 cup edamame
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds
• 1 sheet nori sheets, cut into thin strips

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a pot. Bring to a boil, then reduce the heat, cover, and simmer for about 25 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool slightly.

Step 2

Meanwhile, cut the sushi-grade tuna into small cubes, about 1/2-inch in size. Set aside in a bowl.

Step 3

In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey, and grated ginger to form the poke dressing.

Step 4

Pour half of the dressing over the cubed tuna and gently mix to coat. Set aside and let it marinate while you prepare the vegetables.

Step 5

Prep the vegetables: peel and slice the avocado, thinly slice the cucumber, julienne the carrot, and thaw the edamame if needed.

Step 6

Assemble the poke bowls: Divide the cooked brown rice evenly between two bowls. Top each with marinated tuna, sliced avocado, cucumber, carrot, edamame, and green onions.

Step 7

Drizzle the remaining poke dressing over the assembled bowls.

Step 8

Garnish each bowl with sesame seeds and strips of nori.

Step 9

Serve immediately and enjoy your fresh and healthy Low Sodium Classic Poke Tuna Bowl.

Nutrition Facts

Serving size	(1462.5g)

Amount per serving	% Daily Value*
Calories	1122.4

Total Fat 50.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 13.3g
Cholesterol 99.1mg	0%
Sodium 1318.9mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 14.2g
Protein 86.8g	0%

Vitamin D 170IU	0%
Calcium 192.2mg	0%
Iron 8.0mg	0%
Potassium 2738.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 30.2%

Carbs: 30.3%