I absolutely love eating poke bowls at restaurants, but they're actually quite easy to make at home! In this recipe, I use a bowl of sushi rice with yum tamari soy sauce spread over the tuna. I then add toppings of sesame seeds, microgreens, avocado, and some cucumber. This gluten-free meal is both delicious and healthy.
If you love traveling like me and have traveled to Hawai then you must have tried a variety of poke bowls with different fish, toppings, and sauces. Recently, poke bowls have gained popularity on the mainland and have been customized in a hundred different ways, from using quinoa to zucchini noodles. In this article, we will discuss why Poke is so great and why you should make it by yourself.
WHAT'S IN A POKE BOWL?
Ahi tuna poke bowl is an elegant and easy-to-cook recipe that includes sushi rice, green onions, and a marinade on a cubed fish. It's essentially salad made with some raw fish along with the special sushi rolls. Poke bowls are easy to make because you can add whatever you would find in a sushi roll to a bowl instead.
Poke bowls are not fussy or fancy, and they're readily available in Hawaii's supermarkets and street-side stalls because of the abundance of fresh seafood.
HOW DO YOU PRONOUNCE POKE?
Poke is pronounced poh-KAY, which means "to slice or cut" in Hawaiian, describing the cubed fish.
ARE POKE BOWLS GLUTEN-FREE?
Unfortunately, this recipe of ahi tuna poke bowl that you find in supermarkets or anywhere else usually contains gluten. Gluten would be present in it through the marinade and rice as their main source. Soy sauce is a traditional fish marinade, containing gluten, and some added flavors of malt vinegar or Japanese rice vinegar. Both of these may contain gluten. To ensure that your poke bowl is gluten-free, ask questions about the ingredients mixed with marinade and sauce or you can ask about the cooking and seasoning of rice.
HOW TO MAKE AN AHI POKE BOWL
This recipe calls for sushi-grade ahi tuna, which should be fresh and have a watermelon-red color. Here are the steps to make this ahi tuna poke bowl:
- I start with the easiest step which Is cooking the rice. I pick out my favorite sushi rice and begin to cook it with easy steps.
- I then add some gluten-free soy sauce and use a tamari to make the marinade also make sure to slice the ahi tuna into the smallest pieces possible.
- I like to stir and chop the green onions as this helps me relieve some stress. After this, I would add the ahi tuna to the marinade till it is totally covered with the marinade.
- I then leave it on the side after adding sliced avocadoes and some cucumber pieces.
- Now I would compile all the ingredients and finalize the poke bowl by mixing all things together. I add the rice and top it with ahi then add some cucumber slices and some slices of avocados.
- For the final garnishing, I added black sesame seeds or sometimes white sesame seeds.
What is a poke bowl?
A poke bowl is a Hawaiian dish made with cubed raw fish, a marinade or sauce, green onions, and sushi rice. It is often compared to a deconstructed sushi roll.
Is poke bowl gluten-free?
Traditional poke bowls are gluten-free, but many restaurants and pre-made options may contain gluten in the marinade or rice seasoning. It is important to ask about the ingredients to ensure it is gluten-free.
Can you make a poke bowl vegan or paleo?
Yes, you can easily modify a poke bowl recipe to fit your dietary preferences. For paleo or keto, use cauliflower rice or zucchini noodles instead of sushi rice. You can also use coconut aminos instead of soy sauce. For a vegan poke bowl, you can add watermelons or some fish with tofu.
In conclusion, making your own poke bowl at home is easy and customizable to fit your dietary preferences. This ahi poke bowl recipe is a delicious and healthy option that is also gluten-free. By using high-quality sushi-grade ahi tuna and a tamari soy sauce marinade, you can create a flavorful and satisfying meal in no time. To ensure that your poke bowl is gluten-free, ask questions about the ingredients mixed in the comments below, we would love to help.
AHI TUNA POKE BOWL
- 1 cup sushi rice
- 1 ½ cups water
- 1 lb ahi tuna, sushi-grade
- ¼ cup tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 green onion, sliced
- 1 small cucumber, thinly sliced
- 1 avocado, diced
- microgreens, for garnish
- white and black sesame seeds, for garnish
- Add the sushi rice to a fine mesh colander and rinse until the water becomes clear. Place the sushi rice in a small pot and add the water. Bring the water to a boil, then reduce the heat to low, cover the pot and cook the rice for 20 minutes.
- While the rice is cooking, cube up the ahi tuna into bite-sized pieces.
- In a small bowl, stir together the tamari, sesame oil and rice vinegar. Then add the ahi tuna and gently stir until all of the pieces are coated. Add the green onion and stir again.
- When the rice is fully cooked, add a few spoonfuls of rice to a bowl. Top that with a few spoonfuls of ahi tuna, several slices of cucumber and a some diced avocado. Garnish with microgreens and a sprinkle of white and black sesame seeds.
- Make sure you're purchasing a high-quality, sushi-grade ahi tuna as you're eating it raw. Fresh is best, but using previously frozen ahi is fine as well. And always ask your fish monger if you have questions.
- I always use this organic sushi rice. And this is the brand of gluten-free tamari soy sauce I use.