Tuna Poke Bowl Recipe
Tuna marinated in asian spices, sesame oil & soy sauce, served on a bed of coconut rice with a fresh vegetable medley, avocado slices, sriracha aioli (gluten free)
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Ingredients
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Tuna Poke Bowl Ingredients
Method
Preparation Directions
Prepare the Coconut Rice
In a medium saucepan, combine the rice and coconut milk. Add a pinch of salt and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
Marinate the Tuna
Cut the sushi-grade tuna into small cubes and place it in a bowl. Add soy sauce, sesame oil, and a pinch of salt. Gently mix and let it marinate for about 10-15 minutes in the refrigerator.
Make the Sriracha Aioli
In a small bowl, mix together the sriracha and mayonnaise until well combined. Adjust the spiciness to taste.
Assemble the Poke Bowl
In a serving bowl, add a generous portion of coconut rice as the base. Top it with the marinated tuna, followed by the sliced vegetables, avocado slices, and a sprinkle of sesame seeds. Drizzle with sriracha aioli and garnish with chopped green onions.