Gluten-Free Classic Poke Tuna Bowl
Dive into the fresh, vibrant flavors of this *Gluten-Free Classic Poke Tuna Bowl*, a wholesome and delicious twist on the traditional Hawaiian favorite. Featuring tender cubes of sushi-grade ahi tuna marinated in a savory blend of gluten-free soy sauce, sesame oil, honey, and lime juice, this dish is a perfect harmony of sweet, tangy, and umami flavors. Nestled on a bed of fluffy gluten-free sushi rice infused with rice vinegar, the bowl is topped with creamy avocado, crisp cucumber slices, and umami-packed seaweed salad. A sprinkle of black sesame seeds and fresh green onions adds texture and a pop of color, making it as visually stunning as it is satisfying. Ready in just 30 minutes, this nutritious, naturally gluten-free recipe makes a healthy and easy-to-customize meal for lunch or dinner. Perfect for seafood lovers, poke enthusiasts, and anyone searching for a quick yet fresh dish packed with nutrients and bold flavors!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Meanwhile, slice 2 stalks of green onions thinly and set aside.
Cut 1 whole avocado in half, remove the pit, and dice the flesh into small cubes.
Slice 0.5 cucumber thinly, removing excess seeds if preferred.
To assemble the poke bowls, divide the cooled sushi rice among 4 bowls. Layer the marinated tuna over the rice.
Arrange the avocado cubes, sliced cucumbers, and 1 cup of seaweed salad next to the tuna in the bowl.
Garnish each bowl with sliced green onions and sprinkle evenly with 1 teaspoon of black sesame seeds.
Serve immediately while fresh to ensure the best flavor and texture.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 5955 mg | 259% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.3 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3230 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.
