Tuna Poke Bowl Recipe
Gluten Free, soy-marinated tuna, jasmine rice, edamame, mango, avocado, seaweed salad, spicy mayo, sesame
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Ingredients
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Rice Base
Tuna Marinade
Toppings
Method
Prepare Rice
- 1
Cook Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Marinate Tuna
- 2
Prepare Tuna Marinade
While the rice is cooking, cut the fresh tuna steak into small cubes. In a bowl, combine 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, and chopped green onions. Add the cubed tuna and mix gently to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Assemble Bowl
- 3
Prepare Toppings and Assemble
Once the rice is cooked and the tuna is marinated, slice the avocado and dice the mango. In serving bowls, place a scoop of jasmine rice as the base. Top with marinated tuna, edamame, diced mango, sliced avocado, and seaweed salad. Drizzle spicy mayo over the top and sprinkle with sesame seeds. Serve immediately.
