Luxurious Gluten-Free Hawaiian Poke Bowl with Spicy Ahi Tuna and Coconut Rice

Allergens

Fish (Ahi Tuna)

Ingredients

• 12 oz Ahi tuna, cubed
• 2 cups jasmine rice, uncooked
• 1 can coconut milk (13.5 oz)
• 2 cups water
• 4 cups mixed vegetables (cucumber, avocado, edamame, etc.)
• 2 tbsp soy sauce (gluten
• free)
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 lime, zested and juiced
• Salt and pepper, to taste

Instructions

1. Cook the jasmine rice according to package instructions, then stir in coconut milk and cook for an additional 15 minutes or until the rice has absorbed the coconut milk and is creamy. Season with salt and pepper.
2. In a large mixing bowl, combine soy sauce, sriracha, sesame oil, rice vinegar, and brown sugar. Mix well.
3. Add Ahi tuna to the sauce mixture, gently tossing until evenly coated. Cover and refrigerate for 30 minutes to marinate.
4. Assemble bowls by dividing coconut rice among four bowls. Top each with marinated Ahi tuna, mixed vegetables, green onions, cilantro, lime zest, and a drizzle of lime juice.

Chef’s Insight

The contrast of flavors and temperatures creates a sensory experience that truly embodies Hawaiian cuisine.

Notes

The lime juice and zest add a fresh, tangy element to the dish, while the coconut rice adds creaminess and a tropical twist.