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Anti-inflammatory tuna poke bowl with cubed ahi tuna, avocado, edamame, purple cabbage, and brown rice in a white ceramic bowl

Anti-Inflammatory Tuna Poke Bowl

A no-cook tuna poke bowl with a ginger-turmeric marinade, brown rice, avocado, and crisp vegetables. High in protein and omega-3s, ready in 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Tuna Marinade
  • 450 g sashimi-grade ahi tuna, cut into 2 cm cubes must be labeled sashimi-grade
  • 3 tbsp tamari or low-sodium soy sauce use tamari for gluten-free
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • 1/2 tsp fresh turmeric, finely grated (or 1/4 tsp ground turmeric)
  • 1/4 tsp black pepper, freshly ground pairs with turmeric for better curcumin absorption
  • 1 tbsp rice vinegar
  • 1 tsp honey or pure maple syrup
  • 1 tbsp lime juice, freshly squeezed
Bowl Base and Toppings
  • 3 cups cooked brown rice, cooled about 185 g dry
  • 2 ripe avocado, thinly sliced slice just before serving
  • 1 cup shelled edamame, cooked and cooled about 150 g
  • 1 cup purple cabbage, finely shredded about 80 g
  • 1 cucumber, thinly sliced into half moons
  • 1/2 cup shredded carrots about 55 g
  • 2 tbsp pickled ginger optional garnish
  • 1 tbsp sesame seeds, toasted
  • 2 scallions, thinly sliced
  • to taste sriracha optional for heat

Method
 

Make the Marinade and Marinate Tuna
  1. In a medium mixing bowl, whisk together the tamari, toasted sesame oil, rice vinegar, lime juice, honey, grated ginger, grated turmeric, and black pepper until combined.
  2. Pat the tuna cubes dry with a paper towel, then add them to the marinade. Toss gently to coat each piece.
  3. Cover and refrigerate for 10 to 15 minutes. Do not marinate longer or the tuna texture will change and the color will dull.
Prep the Toppings
  1. While the tuna marinates, divide the cooled brown rice evenly between 4 wide serving bowls.
  2. Arrange the purple cabbage, cucumber, shredded carrot, and edamame in separate sections over the rice, leaving space for the tuna.
  3. Slice the avocado just before assembling and fan the slices into each bowl.
Assemble and Serve
  1. Spoon the marinated tuna cubes into each bowl over the rice. Drizzle a little of the leftover marinade from the bowl on top as extra dressing.
  2. Scatter toasted sesame seeds, sliced scallions, and pickled ginger over each bowl.
  3. Add a few drops of sriracha if you want heat, and serve immediately while the rice is cool and the tuna is cold.

Notes

For the best texture, cut tuna into uniform 2 cm cubes and keep everything refrigerator-cold until the moment you serve.