“Exquisite Hawaiian Lunch: Gluten-Free Poke Bowl with Coconut Rice & Mango Salsa”

Allergens

Fish (Fish), Soy (Soy)

Ingredients

• 1 lb sushi
• grade ahi tuna, cut into cubes
• 2 cups uncooked jasmine rice, rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 2 ripe mangoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons soy sauce (gluten
• free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it stand covered for 5 more minutes, then fluff with a fork.
2. In a large bowl, combine tuna, soy sauce, rice vinegar, honey, sriracha, ginger, and garlic. Mix well and let marinate in the refrigerator for 10 minutes.
3. In another bowl, mix together diced mangoes, red onion, and cilantro to make the salsa. Set aside.
4. To serve, divide the coconut rice among six bowls, then top with the marinated tuna and a scoop of the mango salsa. Sprinkle with toasted sesame seeds and season with salt and pepper to taste.

Chef’s Insight

Using gluten-free soy sauce is essential for those with gluten sensitivities or allergies.

Notes

Fresh and high-quality ingredients are key to making this dish shine.