Korean Ahi Poke Bowl

Fluffy rice meets a salad super fresh ahi tuna in this healthy and refreshing Asian meal.

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Korean Ahi Poke Bowl

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4.0 by 2 people

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  • Makes: 4 servings
  • Serving Size: 3/4 cup tuna mixture + 1/2 cup rice
  • Makes: 3 1/3 cups tuna mixture + 2 cups rice
  • Cook: 30 mins
  • Stand: 10 mins
  • Prep: 15 mins

Korean Ahi Poke Bowl

Directions

  1. For pickled carrot, in a small bowl combine carrot, vinegar, and 1/4 tsp. of the salt. In a medium bowl combine soy sauce, sesame oil, and gochujang. Add tuna, cucumber, 1/4 cup of the green onions, the white onion, and, if desired, seaweed; stir gently to coat. If desired, cover and marinate in refrigerator 30 minutes or up to 2 hours.
  2. Meanwhile, in a medium saucepan bring the water and remaining 1/2 tsp. salt to boiling. Stir in rice; reduce heat. Simmer, covered, 30 minutes or until rice is tender and water is absorbed. Let stand, covered, 10 minutes.
  3. Divide rice among bowls. Drain pickled carrot. Top rice with pickled carrot, tuna mixture, remaining 1/4 cup green onions, kimchi, and sesame seeds.

From the Test Kitchen

*

You can also use 2 cups purchased or leftover cooked brown rice. Reheat before using.

If you prefer, omit the marinating step for the tuna.

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Nutrition Facts (Korean Ahi Poke Bowl)

  • Per serving:
  • 323 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 44 mg chol. ,
  • 827 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 31 g pro.
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Reviews (1)

2 Ratings
216 Days Ago
will not make it since I do not want to eat ahi tuna -- I will make it if I cook the tuna!

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