Red Meat Allergy Friendly Gluten Free Ahi Poke Bowl
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Learn more āIngredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 Ā½ cups water
- Ā½ tsp salt
For the poke
- 1 Ā½ lb sushi-grade ahi tuna, cut into Ā¾-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 2Ā½ cups water and Ā½ 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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