Low Sodium Tuna Poke Bowl

Dive into a bowl of vibrant freshness with this Low Sodium Tuna Poke Bowl, a heart-healthy twist on the classic Hawaiian dish. Featuring tender cubes of sushi-grade tuna marinated in a zesty blend of lime juice, rice vinegar, and a soy sauce substitute, this recipe keeps the sodium low without sacrificing flavor. Paired with a hearty base of nutty brown rice and an array of colorful, nutrient-rich toppings like cucumber, carrot, edamame, avocado, and nori, it’s as stunning as it is satisfying. Ready in just 20 minutes, this dish is perfect for a light yet protein-packed lunch or dinner. Garnished with sesame seeds and green onions, it’s a wholesome, guilt-free delight that brings the flavors of the Pacific to your table in no time.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 200 grams Fresh sushi-grade tuna
• 2 cups Cooked brown rice
• 1 cup Cucumber, diced
• 1 cup Carrot, julienned
• 1 cup Edamame, shelled
• 1 medium Avocado, sliced
• 2 stalks Green onions, thinly sliced
• 2 tablespoons Rice vinegar (low sodium)
• 1 tablespoon Lime juice, freshly squeezed
• 2 tablespoons Low sodium soy sauce substitute (e.g., coconut aminos)
• 1 teaspoon Sesame oil
• 1 teaspoon Sesame seeds
• 1 sheet Nori sheets, cut into strips

Directions

Step 1

Begin by preparing the tuna: use a sharp knife to cut the sushi-grade tuna into small, bite-sized cubes. Set aside in a mixing bowl.

Step 2

In a small bowl, whisk together the rice vinegar, lime juice, low sodium soy sauce substitute (e.g., coconut aminos), and sesame oil to create the marinade.

Step 3

Pour the marinade over the cubed tuna, gently tossing to evenly coat the fish. Cover the bowl and refrigerate for 10-15 minutes to let the flavors infuse.

Step 4

While the tuna marinates, prepare the vegetables: dice the cucumber, julienne the carrot, shell the edamame (if not pre-shelled), and slice the avocado. Set each ingredient aside.

Step 5

Warm the cooked brown rice in the microwave or on the stovetop if desired. Divide it equally into 2 serving bowls, forming the base of the poke bowls.

Step 6

Top the rice with the marinated tuna, dividing it equally between the bowls. Arrange the cucumber, carrot, edamame, and avocado around the tuna in an aesthetically pleasing manner.

Step 7

Sprinkle the bowls with sliced green onions, sesame seeds, and strips of nori for garnish.

Step 8

Serve immediately and enjoy your fresh, low sodium tuna poke bowl!

Nutrition Facts

Serving size	(1514.2g)

Amount per serving	% Daily Value*
Calories	1556.3

Total Fat 62.4g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 7.9g
Cholesterol 76mg	0%
Sodium 1249.3mg	0%
Total Carbohydrate 169.0g	0%
Dietary Fiber 35.2g	0%
Total Sugars 22.4g
Protein 89.5g	0%

Vitamin D 454IU	0%
Calcium 316.7mg	0%
Iron 12.8mg	0%
Potassium 4206.7mg	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: 35.2%

Protein: 22.4%

Carbs: 42.4%