Quick to prep and easy on your budget, this canned tuna poke bowl is a great at-home version of a restaurant favorite.
Prep Time10mins
Cook Time25mins
Servings: 4
Ingredients
For the sriracha aioli:
1/2c.mayonnaise
1Tbsp.sriracha sauce
2tsp.lemon juice
1/4tsp.garlic powder
salt, to taste
For the poke bowls:
1 1/2c.dry white rice
10oz.frozen edamame
5.3 oz.can albacore tuna packed in water, drained
6oz.can white crab meat, drained
1c.shredded carrot
1c.cucumber, diced
fried onions, for garnish
sesame seeds, for garnish
sliced green onions, for garnish
Instructions
Make the sriracha aioli:
In a measuring cup, whisk together all ingredients. Refrigerate until ready to use.
Make the bowls:
In a large pot, make rice according to package directions. Meanwhile, microwave edamame according to package directions and prep all other ingredients.
Assemble 4 individual bowls, dividing rice, edamame, tuna, crab, carrot, and cucumber among all. Garnish with fried onions, sesame seeds, and green onions. Top with sriracha aioli.