I love a poke bowl…but my husband LOVES a good poke bowl. He’s been going to the same poke place for at least 5 years. He loves it. So I wanted to make poke bowls for lunch this week so he didn’t have to go pick one up! This one is easy to make, gluten free and you can use any fish you want!
See me make this recipe on instagram!
How to Store and Reheat:
I store in an airtight container in the fridge for 3–4 days if the fish is cooked. If the fish is raw I wouldn’t suggest saving any leftovers.
How do I make sure this recipe is certified gluten free?
Make sure to read ALL your labels! This recipe can be made gluten free and celiac safe as long as all your ingredients are labeled as gluten free.
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15 Minute Poke Bowl Recipe:
Serving size: 2
Time: 30 minutes
Ingredients
1/2 cup sticky rice, cooked
8 oz of sushi grade tuna, sushi grade salmon, a cooked salmon filet (I like to air fry mine!) or you can even put grilled chicken on top if fish isn’t your thing!
1/4 avocado, sliced
1/4 cucumber, chopped
2 tablespoons gluten free spicy mayo
1 green onion, chopped
Directions
Cook the sticky rice according to the package instructions. Let it cool slightly so it’s warm, not hot.
If using raw fish, cut it into small bite-sized cubes. If using cooked salmon or chicken, cook it fully and slice or cube it.
Add the rice to a bowl as your base.
Arrange the protein (fish or chicken), avocado, and cucumber on top of the rice.
Drizzle the spicy mayo over everything.
Sprinkle with chopped green onions.
Serve right away and enjoy.
Tips for beginners
Use warm or room temp rice, not cold from the fridge
If you’re unsure about raw fish, start with cooked salmon or chicken
You can add extras like sesame seeds, carrots, or edamame if you want more texture