Gluten-Free Hawaiian Snack: Tropical Poke Bowls with Coconut Rice and Mango Salsa

Allergens

Fish (Fish allergen)

Ingredients

• 1 cup sushi rice, uncooked
• 1 cup full
• fat coconut milk
• 1 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 ounces fresh fish (e.g., ahi tuna, salmon)
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon sesame seeds, toasted
• Lime wedges, for serving

Instructions

1. a. Rinse sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with coconut milk, water, rice vinegar, sugar, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Set aside to cool. b. While the rice cools, prepare your fresh fish by cutting it into cubes. In a mixing bowl, combine the diced mango, red onion, cherry tomatoes, and avocado. Toss with a pinch of salt and a squeeze of lime juice to prevent browning. c. To assemble the poke bowls, divide the cooled coconut rice among two serving bowls. Top each bowl with the prepared mango salsa mixture and fresh fish cubes. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.

Chef’s Insight

To enhance the aroma, add a touch of wasabi paste or freshly grated ginger to the mango salsa. For added crunch, include edamame or roasted seaweed as garnishes.

Notes

For a vegan option, replace fish with tofu or tempeh and use coconut aminos instead of soy sauce. Use vegetable broth instead of water for cooking the rice.