Tuna Poke Bowl Recipe

Yield: 4 bowls

Active Time: 25 minutes

Total Time: 40 minutes

Fresh, vibrant, and balanced, this tuna poke bowl highlights the clean, nourishing flavors that define Cal‑a‑Vie Health Spa’s wellness cuisine. Tender ahi tuna or beets are marinated with coconut aminos, ginger, and sesame, then paired with seasoned rice, crisp pickled vegetables, creamy avocado, and savory garnishes for a dish that is both satisfying and light. A guest favorite here, it’s the perfect recipe for a wholesome lunch or dinner. Bringing together bright ingredients and simple techniques creates a meal that supports both flavor and nourishment.

Ingredients

Tuna or Beets for Vegetarian:

• 3 # sushi grade tuna (Cooked red beets for Vegetarian option) cleaned and diced

• ½ cup coconut aminos or tamari (soy sauce)

• ¼ cup sambal

• ¼ cup fine minced ginger

• ¼ cup thin sliced scallion

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

White Rice:

• 2 cups White Rice

• 1 tbsp rice vinegar

• ½ tsp sea salt

• 1 tsp finely diced seaweed

Toppings:

• Furikake

• Sesame seed

• Fresh spiralized carrot

• Pan Seared Shishito Peppers

• Avocado

• Seaweed salad

• Spiralized Pickled Cucumber

• Thinly Sliced Daikon Radish

Pickling Liquid for Radish & Cucumber:

• 1 cup rice vinegar

• ½ cup water

• 2 tbsp sugar

• 1 tbsp salt

Instructions

1. Marinate the Tuna: In a bowl, combine the diced tuna with coconut aminos, sambal, ginger, scallions, rice vinegar, and sesame oil. Mix well and allow to marinate while preparing the remaining components.

2. Cook 2 cups of rice according to package or rice cooker instructions. Once cooked and still hot, season with:

   • 1 tbsp rice vinegar

   • ½ tsp sea salt

   • 1 tsp finely diced seaweed

   • Gently mix to combine

3. Prepare the Pickled Vegetables: Place spiralized daikon and cucumbers in a small pot with the pickling liquid. Bring to a boil and cook for about 2 minutes.

4. Pickle the Vegetables: Divide the hot pickling liquid between the daikon and cucumbers. Let them sit in the liquid for at least 10 minutes. Any leftovers can be stored in the pickling liquid once cooled.

5. Plating: Place the rice in the center of the plate. Arrange the spiralized daikon and cucumber along the top edge of the rice (not directly on top). Place 3–4 oz of diced tuna on the front left side of the rice. Add seaweed salad and shishito peppers beside the tuna. Place sliced avocado between the pickled vegetables and tuna. Sprinkle furikake over the rice and tuna.

6. Serve and enjoy!