Gluten-Free Spicy Tuna Poke Bowl
Dive into a vibrant and wholesome meal with this Gluten-Free Spicy Tuna Poke Bowl, a fresh twist on the classic Hawaiian dish that's packed with flavor and easy to prepare in just 20 minutes. Featuring tender, sushi-grade ahi tuna marinated in a zesty blend of gluten-free tamari, sesame oil, and lime juice, this recipe is perfect for gluten-intolerant foodies or anyone looking for a healthier take on poke bowls. The base of fluffy white rice—or protein-packed quinoa for a lighter option—is elevated with colorful layers of crisp cucumbers, julienned carrots, creamy avocado, and cooked edamame, while a drizzle of spicy sriracha mayo ties it all together. Topped with sesame seeds, shredded nori, and optional pickled ginger for added texture and umami, this customizable, nutrient-dense bowl is as stunning as it is delicious. Whether you’re a poke bowl enthusiast or craving something fresh and satisfying, this recipe is a must-try!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Fresh sushi-grade ahi tuna
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Sesame oil
- 1 tablespoon Sriracha
- 2 tablespoons Mayonnaise (gluten-free)
- 1 teaspoon Lime juice
- 2 cups Cooked white rice (or quinoa for a lighter option)
- 0.5 medium Cucumber, thinly sliced
- 0.5 medium Carrot, julienned
- 0.5 cup Edamame, shelled and cooked
- 1 medium Avocado, diced
- 2 stalks Green onions, thinly sliced
- 1 sheet Nori (seaweed), cut into thin strips
- 1 teaspoon Sesame seeds (white or black)
- 2 tablespoons Pickled ginger (optional, for garnish)
Directions
Step 1
Begin by preparing the spicy tuna. Dice the fresh ahi tuna into small, bite-sized cubes and place them in a medium mixing bowl.
Step 2
In a separate small bowl, whisk together the tamari, sesame oil, sriracha, and lime juice. Pour this mixture over the tuna and gently toss to coat. Let the tuna marinate in the refrigerator for 10-15 minutes.
Step 3
While the tuna is marinating, prepare your spicy mayo by combining the gluten-free mayonnaise with 1 teaspoon of sriracha in a small bowl. Adjust sriracha amount to taste. Set aside.
Step 4
Assemble the poke bowl by dividing the cooked white rice (or quinoa) evenly between two bowls as the base.
Step 5
Top the rice with the marinated tuna, arranging it neatly in one section of the bowl.
Step 6
Add the sliced cucumber, julienned carrots, cooked edamame, diced avocado, and green onions in separate sections around the bowl for a colorful presentation.
Step 7
Drizzle the spicy mayo over the contents of the bowl.
Step 8
Sprinkle sesame seeds and shredded nori on top for extra flavor and texture.
Step 9
Garnish with pickled ginger, if desired, before serving.
Step 10
Serve immediately and enjoy your fresh, gluten-free spicy tuna poke bowl!
Nutrition Facts
| Serving size | (1237.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1588.0 |
| Total Fat 66.5g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 122.0mg | 0% |
| Sodium 2932.4mg | 0% |
| Total Carbohydrate 156.9g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 12.2g | |
| Protein 94.3g | 0% |
| Vitamin D 500IU | 0% |
| Calcium 262.6mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2957.7mg | 0% |
Source of Calories