The Poke Bowl from True Food Kitchen features fresh, marinated ahi tuna, vibrant avocado slices, crisp cucumber, and crunchy edamame, all served over a bed of fluffy brown rice and topped with toasted sesame seeds, offering a refreshing and wholesome blend of flavors and textures.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Rice cooker (or pot for cooking rice)
- Measuring cups
- Serving bowls
- Spoon
- Tongs
- Small bowl (for marinating tuna)
- Sieve or strainer (for rinsing rice and edamame)
Ingredients
- 8 oz (225g) sushi-grade ahi tuna
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or agave
- 1 avocado
- 1 cup cucumber
- 1 cup shelled edamame
- 2 cups cooked brown rice
- 1 tablespoon toasted sesame seeds
Selecting sushi-grade ahi tuna is crucial for safety and the best flavor in your Poke Bowl, ensuring freshness and quality. Use tamari or soy sauce to marinate the tuna, enhancing its umami with a balance of sesame oil, rice vinegar, and honey or agave for sweetness. Fresh avocado and cucumber add creamy and crisp textures, while shelled edamame contributes a satisfying crunch and protein boost. Cooking fluffy brown rice as the base provides a wholesome, nutty foundation that complements the fresh ingredients. Your Poke Bowl from True Food Kitchen copycat menu brings together these vibrant elements for a delicious and nourishing meal.
Instructions
- Rinse brown rice in a sieve or strainer.
- Cook brown rice in rice cooker or pot.
- Cube the ahi tuna using the chef’s knife and cutting board.
- In a small bowl, combine tamari/soy sauce, sesame oil, rice vinegar, and honey/agave.
- Add cubed tuna to the marinade; gently mix to coat.
- Let tuna marinate for 10–15 minutes in the refrigerator.
- Slice the avocado and cucumber on the cutting board.
- Blanch or rinse shelled edamame as needed.
- Scoop desired amount of cooked brown rice into serving bowls.
- Arrange marinated tuna, avocado slices, cucumber, and edamame atop rice.
- Sprinkle toasted sesame seeds over bowl.
- Serve immediately.
Substitution
The Poke Bowl from True Food Kitchen copycat menu highlights marinated sushi-grade ahi tuna paired with avocado, cucumber, edamame, and brown rice. If sushi-grade tuna is not available, you can substitute with cooked shrimp or tofu for a similar protein boost. When preparing the brown rice, rinsing it thoroughly using a sieve ensures a fluffier texture that complements the fresh ingredients. To adjust the flavor profile, try swapping tamari with gluten-free soy sauce or coconut aminos for a soy-free option. Keep your avocado ripe but firm to maintain its shape and creamy texture when sliced for the bowl.
Tips
Ensure your sushi-grade ahi tuna is fresh and kept cold before marinating to maintain optimal texture and safety. Use a sharp chef's knife to cube the tuna and slice avocado and cucumber cleanly for a better presentation and mouthfeel. Rinse the brown rice thoroughly to remove excess starch, which helps achieve fluffy, separate grains after cooking. When marinating your tuna, do not exceed 15 minutes to prevent the fish from becoming overly soft or "cooked" by the acidity in the marinade.
Nutritions
Your Poke Bowl from True Food Kitchen combines nutrient-dense ingredients that provide a well-rounded meal. Ahi tuna is an excellent source of lean protein and omega-3 fatty acids, supporting heart and brain health. Brown rice offers complex carbohydrates and fiber, aiding digestion and sustained energy release, while avocado delivers heart-healthy monounsaturated fats and essential vitamins like E and K. Edamame and cucumber contribute plant-based protein, fiber, and antioxidants, making this bowl a wholesome and satisfying option.
Storage
Store any leftover poke bowl components separately in airtight containers to maintain freshness and prevent sogginess. Keep the marinated ahi tuna refrigerated and consume within 24 hours, as sushi-grade fish is highly perishable. Your avocado slices and cucumber should be stored in a sealed container with some lemon juice to reduce browning and stay crisp for up to 1-2 days.
Variation or Alternatives
You can substitute the ahi tuna with cooked shrimp or tofu for a different protein option that keeps the poke bowl light and nutritious. Swap brown rice for quinoa or cauliflower rice if you prefer a lower-carb or gluten-free base. Mixing in pickled ginger or diced mango adds a sweet and tangy twist, enhancing the freshness of the bowl. Consider lightly tossing the edamame in chili flakes or lime juice to give your dish an extra kick without overpowering the delicate flavors.
Allergies
Your Poke Bowl contains common allergens such as soy from tamari or soy sauce, sesame seeds, and fish from sushi-grade ahi tuna. Individuals with soy, sesame, or seafood allergies should avoid this dish or consider substituting ingredients to prevent allergic reactions. Cross-contamination with other allergens may also occur depending on food preparation methods.
Why this recipe?
True Food Kitchen's Poke Bowl is celebrated for its fresh, nutrient-rich ingredients and vibrant, customizable flavor combinations that cater to health-conscious diners. The bowl features sustainably sourced fish, organic vegetables, and nutrient-dense grains, providing a balanced meal rich in omega-3 fatty acids, antioxidants, and fiber. Crafting a copycat version allows you to recreate this wholesome experience at home with control over ingredient quality and seasoning, ensuring a delicious, personalized dish. This approach supports a mindful lifestyle while satisfying cravings for a trendy, nutrient-packed meal.