High Fructose Corn Syrup Free Tuna Poke Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 2 ¼ cups water
- ½ tsp salt
For the tuna
- 1 lb sushi-grade ahi tuna, cut into ¾-inch cubes
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- 1 tsp maple syrup
- ¼ tsp red pepper flakes (optional)
For the bowls
- 1 english cucumber, halved lengthwise and thinly sliced
- 1 medium carrot, peeled and julienned or grated
- 1 medium avocado, thinly sliced
- 4 scallions, green tops only, thinly sliced
- 2 tsp sesame seeds
- 1 sheet nori, cut into thin strips (optional)
For serving
- 1–2 tsp sriracha, for serving (optional)
Instructions
- 1
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for 5 minutes, then fluff with a rice paddle or fork.
- 2
While the rice cooks, whisk together the tamari, sesame oil, grated ginger, rice vinegar, maple syrup, and red pepper flakes (if using) in a large mixing bowl until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!