Tuna Salmon Poke Bowl has fresh seafood, edamame, seaweed salad, ginger, wasabi and a citrus ponzu sauce. Full of flavor, high in protein and vitamins, it comes together in 30 minutes. Cook the rice, prep the seafood, place it all in a bowl and drizzle with sauces.
Ingredient Notes and Health Benefits:
Salmon: An amazing source of healthy fat and protein, salmon is one of my favorite foods.
Ahi Tuna: Also an amazing source of protein, ahi tuna is also high in vitamin c, selenium, manganese and zinc.
Seaweed Salad: High in iodine and iron, vitamin B, E, C and A. Iodine can be challenging to find in other foods, and seaweed salad is delicious so it’s a win win.
How to Make Tuna Salmon Poke Bowls:
Tuna Salmon Poke Bowls are one of my favorite meals to eat. You also don’t need to cook the seafood, so they are also really easy to make. Let’s get started!
Step 1: Cook rice according to package directions
Step 2: Chop salmon and tuna into bite sized pieces.
Step 3: Assemble all ingredients in a bowl.
Step 4: Pour ponzu sauce and drizzle sriracha aioli.
How To Pick Seafood for Tuna Salmon Poke Bowl:
The seafood is not cooked in poke bowls, so it is absolutely necessary to buy sushi grade seafood. I buy mine from Chula Seafood here in Scottsdale, AZ and the quality is fantastic. If you are unsure of the grade, simply ask in the seafood section of your local grocery store.
Make sure to check out these other Chef Nat recipes: Pulled Chicken Mini Sliders, Blackened Salmon Teriyaki Stir-Fry and Honey Garlic Glazed Salmon.
4oz sushi grade salmon 1. Cook brown rice according to package directions.
Ingredients
4oz sushi grade ahi tuna
1/2 cup cooked brown rice
1 cup spring mix
1/2 cup edamame beans
1/4 cup seaweed salad
2 tbsp ginger
1/2 tbsp wasabi
1 tsp citrus ponzu sauce
1 tsp sriracha aioli Instructions
2. Cut salmon and ahi tuna into bite sized pieces.
3. In a bowl, combine rice, spring mix, edamame, seaweed salad, ginger and wasabi.
4. Pour ponzu over salmon and tuna.
5. Drizzle sriracha aioli.
