Gluten-free Tuna Poke Bowl

Gluten-free Tuna Poke Bowl
Serves 4


1 cup of sushi rice
1,5 cups of water
1 lb ahi tuna (sushi grade)
¼ cup tamari
1 tsp sesame oil
1 tsp rice vinegar
1 teaspoon of limejuice
2 green onions, thinly sliced
1 small french cucumber, thinly sliced
1 avocado diced (not too ripe)
kosher salt and black pepper
toasted macademia nuts, microgreens, black and white sesame seeds for garnish


Cook sushi rice as directed on the box. While the rice is cooking, cube up the tuna into bite sized pieces.

In a small bowl, stir the tamari, sesame oil and rice vinegar together. Then add the tuna cubes en gently stir until all pieces are coated. At this point I like to add some lime juice to taste and sprinkle in some salt and pepper. Add the green onion too and stir once more. Set aside.

When the rice is cooked and cooled you can start making the bowls. Add a few spoonfulls of rice in a bowl. Top that with tuna, some slices of cucumber and avocado. Garnish with microgreens, macademia nuts and black and white sesame seeds.