Hawaiian Luau Feast: Gluten-Free Poke Bowls & Grilled Mahi-Mahi Skewers

Allergens

Fish (Mahi-Mahi)

Ingredients

• 1 lb fresh mahi
• mahi fillets, cut into cubes
• 2 cups sushi rice, cooked
• 2 cups mixed greens
• 1 avocado, sliced
• 1 cup edamame, shelled and cooked
• 1/2 cup cucumber, thinly sliced
• 1/2 cup red bell pepper, julienned
• 1/4 cup green onions, chopped
• 1/4 cup cilantro leaves, roughly chopped
• 1 tbsp sesame seeds
• 1 lime, zested and juiced
• 3 tbsp soy sauce (gluten
• free)
• 2 tsp rice vinegar
• 1 tsp sugar
• 1 tsp garlic, minced
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine lime juice, zest, soy sauce, rice vinegar, sugar, garlic, salt, and pepper. Whisk until well combined. Set aside.
2. Thread the mahi mahi cubes onto metal skewers, leaving space for grilling.
3. Preheat a grill or grill pan to medium high heat. Grill the skewers for 3 4 minutes per side, until cooked through. Remove from heat and set aside.
4. Assemble poke bowls: In each bowl, add a base of cooked sushi rice, mixed greens, cubed mahi mahi, avocado slices, edamame, cucumber, red bell pepper, green onions, and cilantro leaves. Drizzle with the prepared sauce and sprinkle sesame seeds on top.
5. Serve immediately and enjoy your Hawaiian luau feast!

Chef’s Insight

The combination of flavors in this dish truly transports you to a Hawaiian beachside luau, while the presentation ensures an exquisite dining experience.

Notes

For a more traditional Hawaiian experience, serve the dish with a side of poi, a taro-based staple.