Gf East Side Poke Bowl Recipe
Make Gf East Side Poke Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
GF Bar Favorites
Method
GF Bar Favorites
- 1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water according to your rice cooker or package instructions. When done, fluff and let it cool slightly.
- 2
In a small bowl, whisk together gluten-free tamari, sesame oil, rice vinegar, honey, and lime juice to make the poke marinade. Reserve a portion if desired for dipping.
- 3
Cut the ahi tuna into 1/2-inch cubes. Toss the tuna with the remaining marinade to coat. Let marinate for 5–10 minutes to absorb flavor.
- 4
In a separate bowl, combine mayonnaise with Sriracha and adjust to taste to make a spicy mayo.
- 5
Prepare toppings: slice avocado; slice cucumber; steam or briefly blanch edamame; thinly slice green onions; cut nori sheets into thin strips; lightly toast sesame seeds in a dry skillet until fragrant.
- 6
To assemble, divide the cooked rice between two bowls. Top with marinated tuna (any remaining marinade can be drizzled over). Arrange avocado, cucumber, edamame, pickled ginger, and nori strips around the bowl. Drizzle with spicy mayo, sprinkle sesame seeds, and finish with green onions. Serve immediately.
