Poke Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh poke bowl featuring sushi-grade ahi tuna over rice with vibrant toppings like mango, cucumber, and avocado, dressed with a sriracha mayo. Quick to assemble and refreshingly light yet satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup cooked sushi rice, short grain white or brown rice (served warm)
- ½ lb sushi grade Ahi tuna (cut into ½ inch cubes)
- ¼ cup reduced sodium tamari (soy sauce or coconut aminos)
- 1 Tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1 mango (chopped into ½ cubes)
- 1 cup cucumber (chopped)
- 1 jalapeno pepper (sliced)
- 2 green onions (chopped)
- 1 avocado (sliced)
- ½ cup radishes (thinly sliced)
- ¼ cup seaweed salad
- Black sesame seeds (for topping)
- 3 Tablespoons mayo
- 1 teaspoon Sriracha
- Water (to thin if desired)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 2380mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1760mg
- Calcium
- 128mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.