Gluten-Free Classic Ahi Tuna Poke Bowl
Dive into the vibrant flavors of a **Gluten-Free Classic Ahi Tuna Poke Bowl**, a fresh and wholesome twist on the Hawaiian favorite. This recipe features delicate cubes of sashimi-grade ahi tuna marinated in a savory blend of gluten-free tamari, sesame oil, and rice vinegar, ensuring a burst of umami in every bite. Complemented by fluffy gluten-free sushi rice, creamy avocado, juicy mango, crisp cucumber, and a hint of zing from pickled ginger, this poke bowl is a rainbow of textures and tastes. Finished with a sprinkle of sesame seeds and crunchy nori strips, it’s a gluten-free meal that’s perfect for a light dinner or an impressive lunch. Ready in just 40 minutes, this customizable, nutrient-packed bowl is as stunning as it is satisfying!
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Ingredients
- 300 grams sashimi-grade ahi tuna
- 4 tablespoons gluten-free tamari sauce
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 whole avocado, diced
- 0.5 whole cucumber, diced
- 1 whole mango, diced
- 2 whole radish, thinly sliced
- 2 cups gluten-free sushi rice
- 2.5 cups water
- 0.5 teaspoon salt
- 2 tablespoons pickled ginger
- 1 whole nori sheets, cut into thin strips
Directions
Step 1
Begin by cooking the rice. Rinse the sushi rice under cold water until the water runs clear and then combine with 2.5 cups of water and 0.5 teaspoon of salt in a medium saucepan.
Step 2
Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed.
Step 3
While the rice is cooking, prepare the tuna. Cut the ahi tuna into 1/2-inch cubes and set aside in a large mixing bowl.
Step 4
In a small bowl, mix together gluten-free tamari sauce, sesame oil, rice vinegar, chopped green onions, and sesame seeds.
Step 5
Pour the sauce over the tuna cubes and gently toss until the tuna is fully coated. Allow the tuna to marinate for at least 10 minutes.
Step 6
Once the rice is cooked, remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
Step 7
Assemble the poke bowls by dividing the rice evenly among four bowls.
Step 8
Top each bowl of rice with the marinated tuna, and then arrange the diced avocado, cucumber, mango, and sliced radish around the tuna.
Step 9
Garnish each bowl with pickled ginger, and nori strips.
Step 10
Serve immediately and enjoy your fresh, gluten-free ahi tuna poke bowl!
Nutrition Facts
| Serving size | (1938.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1633.4 |
| Total Fat 58.3g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 13.8g | |
| Cholesterol 135mg | 0% |
| Sodium 5409.5mg | 0% |
| Total Carbohydrate 184.3g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 30.7g | |
| Protein 99.9g | 0% |
| Vitamin D 600IU | 0% |
| Calcium 205.7mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 2876.5mg | 0% |
Source of Calories