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Ahi Tuna Poke Bowl Of all recipes I've ever posted - this is the one I, poke bowl

By A Mystery Man Writer

10.3K likes, 46 comments. “Ahi Tuna Poke Bowl Of all recipes I’ve ever posted - this is the one I eat the most frequently. I probably have it 2-3 times a week because it’s easily the best tasting poke I’ve ever had, plus it’s incredibly macro-friendly 👌 Per bowl (makes ~3, including all toppings) 530 cals 44g Protein 66g Carbs 11g Fat Per bowl (without toppings) 395 cals 44g Protein 48g Carbs 3g Fat Ingredients: ~16oz ahi tuna* 2 tablespoons soy sauce 1 tablespoon yuzu ponzu 1 teaspoon toasted sesame oil 2 teaspoon honey 2 tablespoons diced white onions Low cal spicy mayo: 30g light mayo 20g gochujang 10g sriracha 5g yuzu ponzu 5g sesame oil 150g sushi rice (dry weight) Toppings (per bowl): 1/3 of a mango 28g store bought fried shallots (adds only 50 cals) Diced green onions *The biggest concern most people have when making homemade poke is how to source fish that is safe to eat raw. There are tons of resources online for learning about the safety/risks of eating raw tuna - but generally, tuna is considered the safest of all fish to consume raw even if it isn’t marked as “sushi grade” on the packaging. The standards for consuming any raw fish other than tuna are much more strict, as they tend to be more susceptible to parasites. The best option for quality/peace of mind is to find a “Saku” block - as this is specifically designed for sashimi/sushi, and is the easiest to work with. They are more expensive, but still dramatically cheaper than what you get eating out at most places (and much higher quality). I’ve also used frozen tuna steaks from multiple grocers (HEB is usually where I get them) which go for ~$7.99 a pound, and the quality is still very solid and you’ll hardly notice a difference in the end product. @The Sushi Guy is a great resource for learning about how/where to get fish that is safe to eat raw or “sushi grade” To sum it up - Saku blocks are the “best” option, but if you can find tuna steaks that are stored fully frozen it’ll almost always be safe to consume raw. The only thing I generally avoid is tuna steaks that are sitting out fully thawed at the grocery store.”