Gluten-Free Spicy Tuna Poke Bowl
Dive into a vibrant and health-conscious take on a classic dish with this Gluten-Free Spicy Tuna Poke Bowl! Featuring tender, sushi-grade ahi tuna marinated in tamari, sesame oil, and sriracha for a flavorful kick, this bowl combines a rainbow of fresh ingredients like creamy avocado, crunchy cucumber, julienned carrots, and protein-packed edamame. Perfectly customizable, the base can be made with fluffy white rice or light and nutty quinoa, making it both gluten-free and adaptable to your dietary needs. Topped with a drizzle of spicy mayo, a sprinkle of sesame seeds, and seaweed strips for added texture, this poke bowl is as visually stunning as it is delicious. Ready in just 20 minutes, it’s a quick, wholesome meal ideal for lunch, dinner, or entertaining guests.
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Recipe Information
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)
Instructions
Begin by preparing the spicy tuna. Dice the fresh ahi tuna into small, bite-sized cubes and place them in a medium mixing bowl.
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.
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.
Assemble the poke bowl by dividing the cooked white rice (or quinoa) evenly between two bowls as the base.
Top the rice with the marinated tuna, arranging it neatly in one section of the bowl.
Add the sliced cucumber, julienned carrots, cooked edamame, diced avocado, and green onions in separate sections around the bowl for a colorful presentation.
Drizzle the spicy mayo over the contents of the bowl.
Sprinkle sesame seeds and shredded nori on top for extra flavor and texture.
Garnish with pickled ginger, if desired, before serving.
Serve immediately and enjoy your fresh, gluten-free spicy tuna poke bowl!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 12.2 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2958 mg | 63% | |
*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.
