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)

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.

Prepare the Coconut Rice

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.

Marinate the Tuna

Thinly slice the cucumber, carrot, and radishes. Set aside.

Prepare the Vegetables

In a small bowl, mix together the sriracha and mayonnaise until well combined. Adjust the spiciness to taste.

Make the Sriracha Aioli

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.

Assemble the Poke Bowl

Sushi-grade tuna

Soy sauce

Sesame oil

Rice (jasmine or sushi rice)

Coconut milk

Cucumber

Carrot

Radishes

Avocado

Sriracha

Mayonnaise

Green onions

Sesame seeds

Salt

TUNA POKE BOWL

Make TUNA POKE BOWL Recipe in just 45m. 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)

Tuna Poke Bowl Recipe

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