Gluten Free Ahi Poke Bowl
Fresh, vibrant, and endlessly satisfying, this poke bowl brings restaurant-quality flavors straight to your kitchen with almost no cooking involved. The key swap that makes it work without gluten is tamari in place of regular soy sauce — it delivers the same deep, savory punch without any wheat hiding in the ingredient list. Sushi-grade ahi tuna gets tossed in that tamari-sesame marinade and needs just 15 minutes in the fridge before it's glossy, deeply flavored, and ready to pile over fluffy short-grain rice. A quick sriracha mayo — just mayo, hot sauce, and a squeeze of lime — ties everything together with a creamy, spicy drizzle that makes each bite feel indulgent. Creamy avocado, crisp cucumber, and shredded red cabbage add color and crunch, turning four simple bowls into something that genuinely looks stunning on the table. The whole build comes together while the rice is still steaming, so dinner for four is on the table before anyone gets impatient. It's the kind of meal that feels like a treat without requiring any specialty products or complicated techniques.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ½ cups water
- ½ tsp salt
For the poke
- 1 ½ lb sushi-grade ahi tuna, cut into ¾-inch cubes
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 2 tsp sesame seeds
- 3 scallions (green tops only), thinly sliced
For the sriracha mayo
- 3 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
For serving
- 1 large avocado, pitted and sliced
- 1 cup cucumber, thinly sliced into half-moons
- 1 cup shredded red cabbage
- 1 sheet nori, cut into thin strips (optional)
- 1 tsp sesame seeds, for garnish (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2½ cups water and ½ tsp salt, and bring to a boil over medium-high heat. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, combine the tamari, sesame oil, rice vinegar, 1 tsp sriracha, sesame seeds, and sliced scallion greens in a medium mixing bowl and stir to combine.
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