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Teriyaki Tuna Poke Bowls with Sweet and Spicy Sauces
Recipes
Teriyaki Tuna Poke Bowls with Sweet and Spicy Sauces
4 servings
1 hour, 15 minutes total (Active 25 minutes)

Ingredients

  • ½ cup teriyaki sauce
  • Large zip-top bag
  • 4 (5.25 oz) fresh tuna select cuts (about 21 oz)
  • 1 cup sushi rice
  • 1 ½ cups water
  • 2 limes, for juice
  • 4 green onions
  • 1 medium seedless cucumber
  • 4 red radishes
  • ⅓ cup mayonnaise
  • ⅓ cup sweet chili sauce
  • ⅓ cup reduced-sodium soy sauce
  • ¼ cup chili-garlic sauce
  • 1 tablespoon ginger stir-in paste
  • 2 tablespoons seasoned rice vinegar
  • ½ cup macadamia nuts
  • 2 ripe Hass avocados
  • 2 tablespoons toasted sesame oil
  • 4 teaspoons sesame seeds

Steps

    1. Place teriyaki sauce in bag, add tuna (wash hands), seal bag, and turn to coat. Let marinate 30 minutes. Place rice in mesh strainer and rinse until water runs clear, then drain thoroughly. Place rice and 1 ½ cups water in small saucepan; cover and soak 15 minutes.
    2. Meanwhile, juice limes (2 tablespoons). Slice green onions thinly (½ cup). Peel cucumber and cut into ½-inch cubes. Slice radishes thinly. Combine mayonnaise, sweet chili sauce, and 1 tablespoon lime juice in small bowl; stir to blend. Combine soy sauce, chili-garlic sauce, ginger paste, 2 tablespoons green onions, and remaining 1 tablespoon lime juice in separate small bowl; whisk to blend. Set both sauces aside.
    3. Bring saucepan with rice to a boil. Cover and reduce heat to low; cook 18–20 minutes until liquid has absorbed and rice is tender. Let stand covered 5 minutes, then stir vinegar gently into rice. Let stand uncovered to cool completely.
    4. Preheat grill (or grill pan) on medium-high. Chop macadamia nuts coarsely. Halve avocados, scoop out flesh, and cut into ½-inch cubes.
    5. Remove tuna from bag and pat dry (discard marinade), then coat with sesame oil and place on grill (wash hands); grill 1–2 minutes on all sides (for medium-rare) until seared, then cut into ½-inch cubes.
    6. Divide rice among serving bowls. Arrange piles of tuna, avocados, cucumbers, radishes, and nuts on top of rice. Top each with 1 teaspoon sesame seeds and even amount remaining green onions. Serve with sauces on the side.

Always check fish for bones.

Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have a medical condition.

Amount per ¼ recipe serving: Calories 780, Total Fat 42g, Sat Fat 6g, Trans Fat 0g, Chol 65mg, Sodium 1840mg, Total Carb 56g, Fiber 6g, Total Sugar 18g, (Incl. 15g Added Sugars), Protein 43g, Vitamin D 15%, Calc 4%, Iron 45%, Potassium 20%