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Author:

Kevin Curry

Quick Tuna & Salmon Poke with Purple Rice

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I shared this last week on Instagram and y’all requested that I post the recipe to the website so here it is! Delicious quick tuna and salmon poke with purple rice.

Since I’ve been following this ketogenic diet, every week I treat myself to a meal where I load up on carbohydrates. This meal helps give me muscle energy (glycogen) so that I can continue to perform at optimal levels. Also, it’s a great “mental break” for me from what is, in many ways, a pretty restrictive diet. So, for this meal I enjoyed rice, and purple rice at that! I know it may sound crazy but when this rice cooks, it smells a little like bacon (so perhaps it’s really no surprise why I enjoy it).

It’s no secret to those that know me that one of my favorite foods is sushi. I love it. And my life changed when I discovered that I can make some of my favorite Japanese cuisines in my own kitchen. One of my personal favorites is a tuna poke bowl.

Here’s my tropical spin on a popular menu item.

Cook the purple rice and let it cool a bit.

I used raw tuna and raw salmon for my poke bowl. You need to cut the raw fish into small cubes with a really sharp knife. You don’t want to destroy it with a blunt knife. Mix it with a dressing of sesame oil, soy sauce and orange juice.

Cut the mango into cubes, then cut the red pepper or jalapeno and half the avocado, and place in a bowl with the tuna and salmon. Fold all ingredients with a spatula, so that all the ingredients are covered with a dressing.

Serve this mixture over chilled rice, add some extra soy sauce if you like, and garnish with white or black sesame seeds and chopped green onions.

Enjoy your tuna and salmon poke bowl!

Show full recipe

Quick Tuna & Salmon Poke with Purple Rice

Ingredients

* Optional Substitution Note

Ingredients for 2 servings/bowls:

  • 5oz tuna sashimi or raw tuna (MUST BE sushi-grade)
  • 5oz salmon sashimi or raw salmon
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoon low sodium soy sauce
  • juice from 1 clementine or half an orange – optional
  • 1/3 cup finely diced mango
  • 1 chopped red pepper (or jalapeño) – optional
  • 2 cups cooked purple rice (or jasmine rice, brown rice)
  • 1/2 large avocado chopped (not shown but recommended) – optional
  • Garnish
    • 2 tablespoons sesame seeds (white, black or both)
    • 1/3 cup chopped green onion

Steps

Step 1

Cook rice according to the instructions given and set aside.

Step 2

Carefully cut the tuna and salmon sashimi into cubes. Make sure you use a sharp knife so not to shred/destroy the fish while cutting.

Step 3

In a small bowl, mix together the sesame oil, soy sauce and orange juice.

Step 4

Place the sashimi in a large bowl, pour in the sauce and add all of the ingredients except the rice. Using a spatula or large spoon, carefully fold the ingredients together so the pieces of sashimi and chopped veggies are coated in the sauce.

Step 5

Enjoy the poke over cooled, cooked rice and garnish with sesame seeds and green onions.

Step 6

Season with additional soy sauce but careful not to get carried away!

**Remember to adjust portions to compliment YOUR fitness goals.**

Approximate macros for 1 of 2 servings (without avocado):

*to reduce the calories in this dish, use less sesame oil and sesame seeds

Quick Tuna & Salmon Poke with Purple Rice

Kevin Curry



Category Seafood
Calories 530

Ingredients for 2 servings/bowls:

  • 5oz tuna sashimi or raw tuna (MUST BE sushi-grade)
  • 5oz salmon sashimi or raw salmon
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoon low sodium soy sauce
  • juice from 1 clementine or half an orange – optional
  • 1/3 cup finely diced mango
  • 1 chopped red pepper (or jalapeño) – optional
  • 2 cups cooked purple rice (or jasmine rice, brown rice)
  • 1/2 large avocado chopped (not shown but recommended) – optional
  • Garnish
    • 2 tablespoons sesame seeds (white, black or both)
    • 1/3 cup chopped green onion

  1. Cook rice according to the instructions given and set aside.

  2. Carefully cut the tuna and salmon sashimi into cubes. Make sure you use a sharp knife so not to shred/destroy the fish while cutting.

  3. In a small bowl, mix together the sesame oil, soy sauce and orange juice.

  4. Place the sashimi in a large bowl, pour in the sauce and add all of the ingredients except the rice. Using a spatula or large spoon, carefully fold the ingredients together so the pieces of sashimi and chopped veggies are coated in the sauce.

  5. Enjoy the poke over cooled, cooked rice and garnish with sesame seeds and green onions.

  6. Season with additional soy sauce but careful not to get carried away!


Nutrition per serving

Calories530cal
Protein38g
Fats24g
Carbs40g
Fiber4g
Sugar4g
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Details

Nutrition per serving

Calories530cal
Protein38g
Fats24g
Carbs40g
Fiber4g
Sugar4g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!