Ahi Tuna Poke Bowl

Ingredients

• Yellowfin tuna

  raw

  4 oz or 113g

• Avocado Oil Spray

  Chosen Foods

  2 second spray or 2g

• Soy sauce

  regular sodium, shoyu

  1 ½ tbsp or 24g

• Rice wine vinegar

  ½ tsp or 3g

• Sesame seeds

  whole, dried

  1 tsp or 3g

• Sesame oil

  ¼ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• White rice

  long-grain, regular, cooked

  ½ cup or 79g

• Avocado

  raw

  ¼ fruit or 50g

• Scallions

  raw

  2 tbsp chopped or 12g

• Edamame

  frozen, cooked

  ¼ cup or 39g

• Carrots

  raw

  ½ cup grated or 55g

• Light mayonnaise

  1 tsp or 5g

• Sriracha

  1 tsp or 5g

• Water

  1g

Directions

1. Begin by heating a pan on the stove over high heat. Lightly spray with avocado oil and sear tuna on the pan. Cook each side for 1-2 minutes. Remove from the pan and cut into 1/2-inch pieces.
2. On the side, in a bowl add the soy sauce, vinegar, 1/2 tsp sesame seeds, red pepper flakes, and sesame oil. Mix well to combine.
3. Add the tuna chunks to the sauce bowl and coat well.
4. In a separate bowl to serve, add the cooked rice as the base. Then top with edamame, sauced ahi tuna, carrots, green onions, avocado, and 1/2 tsp sesame seeds.
5. Lastly, prepare the sauce. In a small separate bowl, mix together sriracha and mayo. Add a small amount of water to make the sauce runny and drizzle over the top of the bowl.