my-diet-bowls

Sushi-Grade Seared Tuna Poke Bowl with Brown Rice and Pineapple Cucumber

Name: Sushi-Grade Seared Tuna Poke Bowl with Brown Rice and Pineapple Cucumber
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 140 g sushi-grade tuna steak; 180 g brown rice, cooked; 90 g pineapple, diced; 120 g cucumber, diced; 60 g carrot, shredded; 18 g soy sauce; 10 g sesame oil; 12 g rice vinegar; 6 g fresh ginger, grated; 9 g sesame seeds

This dish pairs sushi-grade tuna steak with brown rice, cooked, pineapple, diced and cucumber, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

74 g Carbohydrates

18 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g sushi-grade tuna steak 153 kcal
180g brown rice, cooked 221 kcal
90g pineapple, diced 45 kcal
120g cucumber, diced 18 kcal
60g carrot, shredded 25 kcal
18g soy sauce 13 kcal
10g sesame oil 88 kcal
12g rice vinegar 2 kcal
6g fresh ginger, grated 5 kcal
9g sesame seeds 52 kcal

Cooking instructions

brown rice
Cook brown rice (or reheat cooked) and let it cool slightly so it stays fluffy.
sushi-grade tuna steak
Pat tuna dry. Sear in a hot nonstick skillet 30-45 seconds per side to keep center rare; slice into cubes.
pineapplecucumberrice vinegar
Toss pineapple and cucumber with rice vinegar and a pinch of salt; let sit 5 minutes.
soy saucesesame oilfresh ginger
Stir sauce: soy sauce, sesame oil, and grated ginger.
sushi-grade tuna steakbrown ricepineapplecucumbercarrotsoy saucesesame seeds
Assemble bowl: brown rice, pineapple-cucumber, tuna, and shredded carrots. Drizzle sauce and sprinkle sesame seeds.