“Melt-in-Your-Mouth Hawaiian Poke Bowl: Gluten-Free Paradise”
Our mouthwatering gluten-free Hawaiian Poke Bowl recipe is a delightful fusion of fresh fish and sushi rice, perfect for those craving a taste of island paradise. This exquisite dish is easy to prepare and sure to impress your guests with its vibrant colors and irresistible flavors.
Allergens
Fish (Fish)
Ingredients
- 1 cup sushi rice, uncooked
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 8 ounces fresh ahi tuna, cut into 1/2
- inch cubes
- 1/4 cup soy sauce (gluten
- free)
- 1 tablespoon oyster sauce (gluten
- free)
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or to taste
- 1/4 cup diced cucumber
- 1/4 cup chopped green onions
- 2 tablespoons toasted sesame seeds
- 1 avocado, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Cook the sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until dissolved, then pour over cooked rice and mix well. Let it cool.
- In a medium bowl, whisk together soy sauce (gluten free), oyster sauce (gluten free), sesame oil, and sriracha. Add the cubed ahi tuna and marinate for 10 minutes.
- Assemble the poke bowls by dividing the seasoned rice into two bowls. Top each with half of the marinated tuna, diced cucumber, chopped green onions, and toasted sesame seeds. Add a few slices of avocado and nori strips to each bowl for an extra touch of luxury.
Chef’s Insight
The key to a perfect Hawaiian Poke Bowl lies in the balance of flavors and textures. Be sure to marinate the tuna long enough to infuse it with flavor, but not so long that it becomes mushy.
Notes
This gluten-free Hawaiian Poke Bowl is a delicious and satisfying meal that can be easily adapted to suit various dietary preferences.