Korean Poke Bowl Salad
Sashimi-grade tuna is cubed and kept well chilled before being arranged over brown rice in a Korean-inflected poke bowl. The sauce combines soy sauce, sesame oil, and gochujang, layering savory heat onto the tuna's clean fat. Sliced avocado contributes creamy richness, seaweed salad adds a slippery oceanic note, and thinly cut cucumber provides a cool, crisp contrast. Brown rice serves as the sturdy, slightly nutty base that anchors the toppings and turns the bowl into a complete meal with protein, healthy fats, and whole grains in a single serving.
Adjust Servings
Instructions
- 1
Cut tuna into 1.5 cm cubes and keep chilled.
- 2
Thinly slice cucumber and slice avocado.
- 3
Mix soy sauce, sesame oil, and gochujang for a Korean-style sauce.
- 4
Place brown rice in bowls and arrange cucumber, avocado, seaweed salad, and tuna on top.
- 5
Drizzle sauce just before eating and gently mix everything together.
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Nutrition (per serving)
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