Gluten-Free Classic Ahi Tuna Poke Bowl
Dive into the fresh and vibrant flavors of this **Gluten-Free Classic Ahi Tuna Poke Bowl**, a delightful twist on the beloved Hawaiian dish that's perfect for a quick, wholesome meal. Featuring tender, sashimi-grade ahi tuna marinated in a bold blend of gluten-free tamari, sesame oil, and rice vinegar, this recipe is a harmonious balance of savory and tangy. Paired with fluffy gluten-free sushi rice and topped with a colorful medley of avocado, cucumber, sweet mango, crisp radishes, and pickled ginger, every bite is a burst of texture and flavor. Garnished with sesame seeds and nori strips, this poke bowl is as visually stunning as it is nutritious. Perfect for a gluten-free diet, this easy-to-prepare recipe is ready in just 40 minutes and serves four, making it an ideal choice for a crowd-pleasing lunch or dinner.
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Recipe Information
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
Instructions
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.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed.
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.
In a small bowl, mix together gluten-free tamari sauce, sesame oil, rice vinegar, chopped green onions, and sesame seeds.
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.
Once the rice is cooked, remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
Assemble the poke bowls by dividing the rice evenly among four bowls.
Top each bowl of rice with the marinated tuna, and then arrange the diced avocado, cucumber, mango, and sliced radish around the tuna.
Garnish each bowl with pickled ginger, and nori strips.
Serve immediately and enjoy your fresh, gluten-free ahi tuna poke bowl!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 33.0 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3229 mg | 69% | |
*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.
