Jennifer's Poke Bowl

Get your poke bowl on, meal prep style!

August 03, 2017

I’ve had a poke bowl obsession since I first heard of them in 2016. A Hawaiian dish, poke literally means chopped up fish. The diced fish joins other delicious ingredients in a bowl, and I’m a basic bitch so of course I love them.

For realz though I buy sushi grade ahi tuna from my butcher shop, Broadway Butcher. It’s $25/lb and I have them cut it into 4 oz sections for me, which I freeze and pop out the night before I’m going to use each piece. I cook a 2 cups of rice in my instant pot and dice a white onion ahead of time and use that for my bowls throughout the week. Day of I dice the tuna and 1/2 an avocado fresh and assemble all my ingredients in under 7 minutes. PS. Don’t have chopsticks? Check out my favorite set from Sur La Table

Preparation time
20 mins
Cooking time
10 mins
Servings
4
Macros
Calories
419
Carbs
23
Fat
20
Protein
39
Fiber
6
Sugar
3

Ingredients

  • 4 4oz Sushi Grade Tuna cuts
  • 2.5 cups water
  • 2 cups Sushi Rice
  • 1 medium diced white onion
  • 2 avocado
  • 4 tsp rice wine vinegar
  • 4 tsp soy sauce or coconut aminos
  • 4 tsp toasted sesame oil
  • 4 TBSP sesame seeds

Instructions

  1. Put rice in a sieve and rinse under cold water for about 1 minute. Shake out excess water and put in the Instant Pot.
  2. Lock the lid. Set nozzle to seal. Press the 'rice' button which will auto set to the correct time ~ about 10-12 minutes.
  3. When time is up, open the pressure cooker with the 5-Minute Natural release.
  4. When sushi cools, separate into 4 Tupperware containers.
  5. To assemble bowl with maximum efficiency, microwave rice for 45 seconds and dice tuna and avocado while rice cooks
  6. Top rice with tuna, avocado, 1/4 of diced onion, a drizzle(~1 tsp) of rice wine vinegar, soy sauce, and sesame oil and sprinkling of sesame seeds.
  7. Grab chopsticks and enjoy.