Zen Japanese Keto Lunch: Avocado Tuna Poke Bowl

Allergens

Fish, Soy (in the optional soy sauce, if used)

Ingredients

• 1 lb sushi
• grade tuna, cubed
• 2 medium avocados, sliced
• 1 cup cooked sushi rice (preferably short grain)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup sesame seeds, toasted
• 2 tbsp yuzu juice
• 1 tbsp rice vinegar
• 1 tsp honey (optional)
• Salt and pepper, to taste

Instructions

1. In a large bowl, gently toss the cubed tuna with yuzu juice, rice vinegar, honey, salt, and pepper. Let it marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
2. Assemble the poke bowls by dividing the cooked sushi rice between two bowls. Top with marinated tuna, avocado slices, cilantro, green onions, and sesame seeds.

Chef’s Insight

The yuzu juice adds a bright citrus flavor that balances the richness of the avocado and tuna, while the sesame seeds provide a delightful crunch.

Notes

For optimal flavor, use fresh yuzu juice or substitute with a mix of lemon and lime juices.