Lunch · 15 min · japanese

Ahi Poke Bowl

✓ USDA-verified nutrition data

Ingredients

• 5 oz Ahi tuna
• 1 cup Cauliflower rice
• 1/2 Cucumber
• 1/4 cup Edamame
• 1 tbsp Ponzu
• 1/2 Avocado

Steps

1. Buy the freshest sushi-grade ahi tuna you can find and keep it refrigerated until the moment you use it — this is a raw-fish recipe, so freshness is everything.
2. Cut the tuna into 3/4-inch cubes with a sharp knife and toss them in a bowl with the ponzu sauce; let it rest in the fridge for 5 minutes to absorb the flavor.
3. Dice the cucumber and avocado into similar-size chunks so every bite is balanced.
4. Warm the cauliflower rice in a skillet over medium heat for 3 minutes, or serve it chilled — your call.
5. Build each bowl with a base of cauliflower rice, then arrange the tuna, cucumber, avocado, and edamame in sections on top.
6. Spoon a little of the extra ponzu from the marinating bowl over everything and serve immediately.

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