I love a poke bowl but my husband LOVES a poke bowl. Like genuinely obsessed. He has been going to the same poke place for at least five years and orders the same thing every single time. So this week I just wanted to do something nice for him and surprise him with homemade poke bowls for lunch so he did not have to make the trip. And honestly? I think mine might be better. I am just saying!
This gluten free poke bowl is SO easy and SO customizable. I used sushi grade tuna marinated in gluten free soy sauce and garlic powder which gives it that classic poke flavor without any of the gluten risk. The biggest celiac safety note in this whole recipe is the soy sauce. Regular soy sauce contains wheat and is NOT celiac safe. You must use gluten free soy sauce, coconut aminos, liquid aminos, or tamari. All four are completely interchangeable here so use whatever you have in the house! Everything else comes together in about 15 minutes and the bowl is absolutely stunning when it is all assembled.
This is 1 of 5 recipes featured on this week’s budget friendly meal plan: 5 recipes under $75!!
See me make this recipe on @kaylacappiello!
Make It Even Easier | Busy Mom Shortcuts
Grab a microwavable sticky rice packet instead of cooking rice from scratch. I use Tasty Bite sticky rice and it is SO good and takes about 90 seconds in the microwave. One less pot to wash and it comes out perfectly warm every time.
Buy your toppings pre-prepped from the store. The edamame, shredded carrots, and sliced radishes can all be found pre-cut or pre-shelled at most grocery stores. Less chopping, same beautiful bowl.
Pick up your sushi grade fish from the sushi counter at your grocery store. Tell them directly that you are using it raw in a poke bowl so they know exactly what to give you. Wegmans carries gluten free crispy onions right in their sushi section which makes this whole shop SO easy!
Cook Smarter, Not Harder
Sushi grade fish is non-negotiable if you are going raw. You cannot use just any raw tuna or salmon from the seafood case. Walk up to the fish counter or sushi counter at your grocery store and tell them specifically that you want to use the fish raw in a poke bowl. They will point you to the right cut. I buy it in the afternoon and use it that same night. I do not let raw fish sit in the fridge any longer than necessary.
Marinate the tuna for maximum flavor. I toss mine in gluten free soy sauce and a sprinkle of garlic powder before assembling the bowl. It only needs a few minutes to absorb but it makes such a big difference in the final taste.
Use warm or room temperature rice, not cold rice straight from the fridge. Cold rice completely changes the texture of the bowl and makes everything feel off. If you are using leftover rice just give it a quick warm up before assembling.
Not ready for raw fish? No problem. Air fry a salmon filet until cooked through or use the chicken swap below. The bowl is just as delicious either way and you get all the same toppings and flavors!
Make It Your Own
Soy sauce is the biggest gluten risk in this recipe. Regular soy sauce contains wheat and is NOT celiac safe. Always use gluten free soy sauce, coconut aminos, liquid aminos, or tamari. All are naturally gluten free and completely interchangeable so just grab whichever one you already have!
Check the labels on your spicy mayo and sweet and spicy sauce. I use Lee Kum Kee spicy mayo and Lee Kum Kee honey sriracha for the sweet and spicy sauce and both work beautifully here. Always double check that any sauce you use is labeled gluten free since soy sauce can hide in unexpected places.
For a chicken swap, marinate chicken breasts in gluten free soy sauce, garlic, and sriracha for 2 to 3 hours before grilling. Once cooked, cut into 1 inch chunks and pile on top of the bowl. It has a perfectly complementary flavor to all the other toppings!
Any rice works here. Sticky rice or sushi rice is traditional but brown rice or cauliflower rice are both great options if that is what you have on hand.
Plain edamame with no sauce is naturally gluten free so no label stress there. Just make sure any pre-seasoned or sauced edamame gets a quick label check before you buy it!
15 minute gluten free poke bowl
gluten free | dairy free | nut free
serves 2 | prep 10 min | cook 5 min | no cook option
Ingredients
1/2 cup Tasty Bite sticky rice (microwavable) or any sticky or sushi rice, cooked
8 oz sushi grade tuna, sushi grade salmon, air fried cooked salmon, or grilled chicken
2 tbsp gluten free soy sauce, coconut aminos, liquid aminos, or tamari (for marinating)
Pinch of garlic powder (for marinating)
1/4 avocado, sliced
1/4 cucumber, chopped
1/4 cup edamame (plain, no sauce)
3 to 6 radishes, sliced
2 tbsp shredded carrots
1 green onion, chopped
2 tbsp Lee Kum Kee gluten free spicy mayo
2 tbsp Lee Kum Kee honey sriracha sweet and spicy sauce (labeled gluten free)
1 to 2 tbsp gluten free crispy onions (from the Wegmans sushi section!)
Directions
Heat 1/2 cup Tasty Bite sticky rice in the microwave according to package instructions. Let cool slightly so it is warm not hot.
If using raw fish, toss 8 oz sushi grade tuna or salmon in 2 tbsp gluten free soy sauce and a pinch of garlic powder and let it sit for a few minutes. Then cut into small bite-sized cubes. If using cooked salmon, air fry until fully cooked through then slice or cube it. If using chicken, make sure it is fully grilled and cut into 1 inch chunks.
Add the warm rice to two bowls as your base.
Arrange the protein, 1/4 sliced avocado, 1/4 chopped cucumber, 1/4 cup edamame, 3 to 6 sliced radishes, and 2 tbsp shredded carrots on top of the rice.
Drizzle 2 tbsp spicy mayo and 2 tbsp sweet and spicy sauce over everything.
Top with 1 green onion chopped, and 1 to 2 tbsp gluten free crispy onions.
Serve immediately and enjoy!
Make It, Save It, Reheat It
Raw fish means eat it fresh. If you are using raw tuna or salmon make only as much as you will eat in one sitting. Do not save raw fish leftovers!
If using cooked protein, store everything together in an airtight container in the fridge for up to 3 to 4 days.
For meal prep, chop and store all your toppings separately ahead of time so assembly takes about two minutes when you are ready to eat. Keep the rice, protein, and toppings in separate containers and assemble right before serving. If you are making this for meal prep for multiple days I suggest using cooked fish or cooked chicken where is safer to sit for a few days.
This is the perfect make ahead lunch. Prep the toppings on Sunday and you have the easiest grab and go bowl ready all week. Just add fresh rice and protein each time!
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Would you go for the raw tuna, cooked salmon, or chicken version of this bowl?! Drop it in the comments because I am SO curious which one everyone is reaching for first!
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