Tuna Poke Bowl

with Cucumbers, Edamame, Avocado and Sriracha Mayo

25 min

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Contains: Egg, Seafood, Sesame, Soy, and Sulphites.

May Contain: Milk, Mustard, Peanuts, Tree Nuts, Wheat, and Gluten.

What We'll Send

Yellowfin Tuna
Liquid Honey
Sticky Rice
Sesame Oil
GF Soy Sauce
Green Onion
Persian Cucumber
Spice Blend
Black Sesame Seeds, Sesame Seeds, Granulated Garlic, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 1122
Fat 45g
Protein 83g
Carbohydrates 97g

Cooking Directions


Tip: Our yellowfin tuna is sushi grade and is safe to eat raw. If you prefer, you can sear, cube and marinate it to your preference.


Cook Rice + Boil Water
- Bring 1 litre salted water to a boil for Step 5.
- Rinse and drain sticky rice in a fine mesh sieve.
- Add rice to a second small pot with 1 ½ cups salted water.
- Bring to a boil and reduce heat to low.
- Cover with a lid and cook for 17-20 minutes, or until grains are tender.


Marinate Tuna
- Wash lime and cut in half.
- In a medium mixing bowl, make sweet marinade by whisking honey, GF soy sauce, sesame oil, spice blend, half of the lime juice, and 1 tsp. sriracha to taste until honey dissolves.
- Drain and pat dry tuna on paper towel.
- Cut tuna into 3/4 inch cubes.
- Add tuna pieces to sweet marinade and mix well.
- Set aside to marinate.


Prepare Sriracha Mayo
- In a small bowl, mix mayonnaise and remaining sriracha to taste.


Prepare Remaining Ingredients
- Wash cucumber and green onion.
- Slice cucumbers in to 1/2 inch rounds.
- Cut avocado in half, remove pit and dice into 1/2 inch pieces.


Cook Edamame + Marinate Vegetbales
- Once water from Step 1 is boiling, add edamame. Cook for 1 ½ minutes, or until bright green.
- Drain edamame in a fine mesh sieve and rinse under cold water, until chilled.
- Drain edamame well and put in a second medium bowl with cucumbers, remaining lime juice and half of the following: green onions and seed blend.
- Season to taste with salt and pepper.
- Mix remaining green onions into marinating tuna.


Finish + Serve
- When rice from Step 1 is cooked, remove lid, and fluff rice with a fork. Let rice steam for 2 minutes.
- Divide rice into large serving bowls.
- Divide cucumber, edamame, avocado and tuna into sections on top of rice.
- Drizzle sriracha mayo on everything to taste and sprinkle remaining seed blendon top.
- Enjoy!

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