Kathys notes: want TO TRY this poke bowl recipe?
And theres two places that gluten finds its way into poke bowls the marinade and the rice.
I'D love TO SEE!
It is refreshing, healthy and packs lots of flavor!You are here: Home fish and Seafood / Ahi Tuna Poke Bowl Recipe with Ponzu Sauce.Its one of those perks of living so close in Southern California.And this is the brand of gluten-free tamari soy sauce I use.Drizzled with creamy sriracha sauce and topped with crunchy nuts.Poke is Hawaiian for to slice or cut (which perfectly describes the cubed fish) and is pronounced poh-KAY (rhyming with okay).Prep Time25 mins, total Time25 mins, course: dinner, lunch.The Veggies: Avocado, bean sprouts, shelled edamame, sliced cucumbers, shaved radishes.Light, fresh, healthy and delicious! .This will ensure the full flavor of the marinade comes through, and for those of you, such as myself, who don't love the taste of raw fish, you won't have any issues.Make sure you're purchasing a high-quality, sushi-grade ahi tuna as you're eating it raw.Bring the water to a boil, then reduce the heat to low, cover the pot and cook the rice for 20 minutes.Loaded with fresh Ahi Tuna with citrus ponzu sauce, rice, cucumbers, avocado, edamame and mango.Because poke bowls arent fussy or fancy and because fresh seafood is in abundance in Hawaii, you can even find poke bowls in supermarkets and served in street-side stalls.There are thousands of foods and recipes in the FatSecret database to choose from, with detailed nutritional information including calories, fat and protein for each serving size.Cook Time: 20 mins, total Time: 25 mins, servings: 4 servings.Whisk well to combine.And Ive had poke bowls every which way, with a variety of different fish, toppings and sauces.
Set the ingredients on a table and have your guest make their own poke bowls.
Add some of the ponzu (to your taste, you can reserve some to pour over the rest of the ingredients).
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They don't call it a tuna 'steaks' for nothing!