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tuna poke served with rice

Japanese Tuna Poke Recipe

Tuna Poke marinaded in a soy sauce based marinade served with green onions, sesame seeds and a side of white rice.
5 from 2 votes
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Course: Appetizer
Cuisine: Japanese
Keyword: appetizer, dairy free, gluten free, lunch, savory, side dish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 219kcal

Equipment

  • Sharp Knife
  • Mixing Bowl
  • Rubber Spatula

Ingredients

  • 1 lb sushi grade tuna
  • 2 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • ½ tablespoon chili garlic sauce
  • 1 teaspoon Sriracha sauce
  • ½ cup green onions chopped
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon sesame seeds

Instructions

  • Chop the tuna into squares. Make sure you have a very sharp knife and are careful when cutting the tuna, raw tuna can bruise easily.
  • In a mixing bowl, add the tuna squares. In a small bowl, mix the soy sauce, sesame oil, chili garlic sauce, Sriracha sauce and red pepper flakes.
  • Add the marinade into the tuna and fold carefully using a rubber spatula. Fold in the green onions and sesame seeds.
  • Serve by itself, on avocado toast, or with your favorite poke bowl pairings and rice.

Notes

-Save in the refrigerator covered for up to two days depending on the freshness of the fish.
-Do not freeze.

Nutrition

Serving: 1cup | Calories: 219kcal | Carbohydrates: 3g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 682mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg