Soy-Free Spicy Ahi Poke
Elevate your seafood game with this Soy-Free Spicy Ahi Poke recipe, a fresh and vibrant twist on the Hawaiian classic perfect for those seeking soy-free alternatives. Made with sushi-grade ahi tuna and a flavorful marinade featuring tamari coconut aminos, sesame oil, lime juice, and a kick of sriracha, this dish delivers bold umami flavors balanced with a touch of sweetness from honey or agave. Tossed with crisp cucumber, creamy avocado, and green onions, and topped with toasted sesame seeds, this poke is as visually appealing as it is delicious. Customize your serving by pairing it with fluffy white rice or mixed greens, and enjoy a protein-packed dish ready in just 20 minutes. Whether prepping for a quick lunch or an elegant dinner, this soy-free poke recipe is a game-changer for seafood lovers and clean eaters alike!
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Recipe Information
Ingredients
- 1 pound Sushi-grade ahi tuna
- 3 tablespoons Tamari coconut aminos (soy-free substitute)
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 2 teaspoons Sriracha sauce
- 1 teaspoon Honey or agave syrup
- 1 teaspoon Minced garlic
- 1 teaspoon Minced ginger
- 0.5 teaspoon Red chili flakes
- 2 stalks Green onion, thinly sliced
- 0.5 cup Cucumber, diced
- 1 whole Avocado, diced
- 1 tablespoon Toasted sesame seeds
- 0.25 cup Seaweed salad (optional)
- 2 cups Cooked white rice or mixed greens (optional for serving)
Instructions
Start by patting the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into small, bite-sized cubes (about 1/2-inch pieces). Place in a medium mixing bowl and set aside in the refrigerator while preparing the sauce.
In a small bowl, whisk together the tamari coconut aminos, sesame oil, lime juice, Sriracha sauce, honey (or agave), minced garlic, minced ginger, and red chili flakes. Adjust the level of spiciness by adding more or less Sriracha or chili flakes, based on your preference.
Remove the tuna from the refrigerator and pour the sauce over the cubes. Gently toss until all pieces are evenly coated. Cover the bowl and let the tuna marinate in the refrigerator for 10 minutes.
While the tuna marinates, prepare the add-ins. Thinly slice the green onions, dice the cucumber and avocado, and toast the sesame seeds if not pre-toasted.
After the tuna has marinated, gently fold in the green onions, diced cucumber, and diced avocado. If using seaweed salad, incorporate it at this step as well.
Serve the soy-free spicy ahi poke over a bed of cooked white rice or mixed greens, depending on your preference. Sprinkle with toasted sesame seeds for added flavor and garnish.
Enjoy immediately for the freshest flavor!
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.6 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3360 mg | 71% | |
*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.
