Gluten-Free Classic Poke Tuna Bowl

Elevate your meal prep with this Gluten-Free Classic Poke Tuna Bowl, a fresh and flavorful recipe bursting with vibrant colors and healthy ingredients! Featuring tender, sushi-grade ahi tuna marinated in a zesty blend of gluten-free soy sauce, sesame oil, honey, and lime juice, this bowl is layered over perfectly seasoned sushi rice for an authentic yet allergen-friendly twist. Topped with creamy avocado, crisp cucumber slices, and savory seaweed salad, each bite is a symphony of textures and umami-rich flavors. Garnished with green onions and a sprinkle of black sesame seeds, this quick and easy poke bowl recipe is perfect for a light lunch or dinner that looks as good as it tastes. Ready in just 30 minutes, it’s a wholesome, gluten-free option for seafood lovers and poke enthusiasts alike.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound sushi-grade ahi tuna
• 0.25 cup gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 tablespoon fresh lime juice
• 2 stalks green onions
• 1 teaspoon black sesame seeds
• 1 cup seaweed salad
• 1 whole avocado
• 0.5 whole cucumber
• 2 cups gluten-free sushi rice
• 2 tablespoons rice vinegar
• 0.5 teaspoon sea salt

Directions

Step 1

Start by preparing the gluten-free sushi rice. Rinse 2 cups of rice under cold water until the water runs clear. Cook according to the package instructions. Once cooked, fold in 2 tablespoons of rice vinegar and 0.5 teaspoon of sea salt while the rice is still hot. Set aside to cool.

Step 2

While the rice is cooking, prepare the tuna. Cut 1 pound of sushi-grade ahi tuna into small, bite-sized cubes and place in a medium-sized bowl.

Step 3

In a small bowl, combine 0.25 cup of gluten-free soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of honey, and 1 tablespoon of fresh lime juice. Whisk until well combined.

Step 4

Pour the sauce over the cubed tuna, ensuring that all pieces are evenly coated. Cover and refrigerate the tuna for at least 10 minutes to marinate.

Step 5

Meanwhile, slice 2 stalks of green onions thinly and set aside.

Step 6

Cut 1 whole avocado in half, remove the pit, and dice the flesh into small cubes.

Step 7

Slice 0.5 cucumber thinly, removing excess seeds if preferred.

Step 8

To assemble the poke bowls, divide the cooled sushi rice among 4 bowls. Layer the marinated tuna over the rice.

Step 9

Arrange the avocado cubes, sliced cucumbers, and 1 cup of seaweed salad next to the tuna in the bowl.

Step 10

Garnish each bowl with sliced green onions and sprinkle evenly with 1 teaspoon of black sesame seeds.

Step 11

Serve immediately while fresh to ensure the best flavor and texture.

Nutrition Facts

Serving size	(1426.9g)

Amount per serving	% Daily Value*
Calories	1710.4

Total Fat 47.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 8.6g
Cholesterol 226.8mg	0%
Sodium 5955.2mg	0%
Total Carbohydrate 171.0g	0%
Dietary Fiber 17.9g	0%
Total Sugars 15.3g
Protein 153.1g	0%

Vitamin D 0IU	0%
Calcium 226.1mg	0%
Iron 9.6mg	0%
Potassium 3230.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 35.6%

Carbs: 39.7%