Poke Bowls – Fresh and Gluten Free Recipe



  • 2 cups cooked sushi rice or brown rice (can substitute with quinoa or cauliflower rice for lower carb option)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Pinch of salt


  • 1 pound sushi-grade ahi tuna or salmon, cubed
  • 1/4 cup soy sauce (use tamari or coconut aminos for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon grated fresh ginger (optional)
  • 1/4 teaspoon red pepper flakes (optional)


  • 1 cucumber, sliced or diced
  • 1 avocado, sliced
  • 1/2 cup edamame, shelled
  • 1/4 cup shredded carrots
  • 1/4 cup thinly sliced radishes
  • Green onions, sliced

Garnishes & Sauce:

  • Spicy mayo (mix mayonnaise and sriracha to taste, or use store-bought)
  • Sesame seeds
  • Furikake (Japanese seasoning blend, optional)
  • Pickled ginger (optional)
  • Seaweed salad (optional)


  • Make the rice: Cook your preferred rice variety according to package instructions. Once cooked, stir in the rice vinegar, sesame oil, and salt. Let cool slightly.
  • Marinate the fish: In a bowl, combine the soy sauce, sesame oil, rice vinegar, ginger (if using), and red pepper flakes (if using). Add the cubed fish and marinate for at least 15 minutes in the refrigerator.
  • Prep the vegetables: While the fish marinates, slice, dice, and shred your chosen vegetables.
  • Assemble the bowls: Divide the rice among bowls. Top with the marinated fish, your selection of vegetables, and a drizzle of spicy mayo.
  • Garnish and serve: Sprinkle with sesame seeds, furikake (if using), pickled ginger, and/or seaweed salad for added flavor and texture. Serve immediately.


  • Sushi-grade fish: For the freshest poke, it’s important to use sushi-grade fish to ensure safety when eating raw.
  • Customization: The beauty of poke bowls is you can customize them! Try other proteins (cooked shrimp, tofu), vegetables, and toppings.
  • Gluten-free: Naturally gluten-free, just double-check that your soy sauce is gluten-free (using tamari or coconut aminos) and that any added toppings don’t contain gluten.


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