This gluten-free poke bowl is a basic recipe designed to be quick, balanced, and easily customizable: slightly tangy sushi rice, fresh salmon marinated in tamari (gluten-free), creamy avocado, and crunchy vegetables. Ideal for quick lunches or light dinners, the proposed version is designed to highlight fresh flavors while maintaining maximum versatility: you can replace the fish with marinated tofu, use quinoa as an alternative to rice, or vary the toppings according to the season.
The instructions include guidelines for achieving soft rice and a flavorful marinade without gluten-containing soy, as well as tips for assembling the bowl harmoniously and tastily.
Ingredients
- 200 g sushi rice (short grain rice) (weight raw; rinse until the water runs clear)
- 3 tablespoons rice vinegar (to season the rice; add 1 teaspoon sugar and 1/2 teaspoon salt)
- 250 g fresh sushi-grade salmon (cut into cubes; check origin for raw consumption)
- 3 tablespoons tamari (gluten-free soy sauce) (gluten-free alternative to traditional soy sauce)
- 1 spoon toasted sesame oil (for marinating and final aroma)
- 1 spoon lime juice (for marinating and to spray on the avocado)
- 1 avocado (medium ripeness, sliced)
- 100 g shelled and cooked edamame (frozen is fine, thaw and drain)
- 1/2 cucumber (cut into julienne or thin slices)
- 2 spring onions (or shallots) (thinly sliced for garnish)
- 1 spoon toasted sesame (white or black) (for finishing and crunch)
- 30 g pickled ginger (gari) (optional, for freshness)
- 1 teaspoon extra virgin olive oil (optional, for a drizzle raw on veg options)
- 1 pinch ground black pepper (to taste)
- options to customize (marinated tofu, quinoa instead of rice, nori seaweed strips, gluten-free spicy mayo)
Preparation
-
1
Rinse the rice under running water until clear, then cook it following the manufacturer's instructions (usually water/rice ratio 1:1.1–1.2).
Durata indicativa: 15 min
Tip: Use a heavy lid and do not lift during cooking to get well-cooked grains.
-
2
Heat the cooked rice and transfer it to a large bowl; mix rice vinegar, sugar, and salt until dissolved and gently fold into the rice, distributing evenly.
Durata indicativa: 5 min
Tip: Fan the rice with a fan or a sheet of paper while stirring to achieve perfect shine.
-
3
Prepare the marinade by mixing tamari, sesame oil, and lime juice. Taste and adjust the sweet-salty balance according to preference.
Durata indicativa: 3 min
Tip: If you want a spicy note, add half a teaspoon of gluten-free sriracha sauce.
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4
Cut the salmon into uniform cubes and transfer them to a bowl; pour half of the marinade, mix, and let it marinate in the refrigerator for 10–15 minutes.
Durata indicativa: 15 min
Tip: Do not marinate too long if you prefer the texture of fresh raw fish (10–15 minutes is enough).
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5
Prepare the other ingredients: slice the avocado, cut the cucumber, drain the edamame, and slice the spring onions.
Durata indicativa: 5 min
Tip: Spray some lime juice on the avocado to prevent oxidation.
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6
Assemble the bowls: divide the warm rice into the bowls, add the marinated salmon in the center, and arrange avocado, cucumber, edamame, and pickled ginger around it.
Durata indicativa: 5 min
Tip: Distribute the colors evenly for an inviting presentation.
-
7
Drizzle with the remaining marinade, sprinkle with toasted sesame and spring onions; finish with a drizzle of extra virgin olive oil if you want a Mediterranean touch.
Durata indicativa: 2 min
Tip: Add a shiso leaf or a small piece of nori seaweed for extra aroma.
-
8
Serve immediately to enjoy the fish at its freshest or store rice and toppings separately to assemble later.
Tip: If storing, keep the salmon chilled and consume within 24 hours.
Notes and Tips
Use a heavy lid and do not lift during cooking to get well-cooked grains.
Fan the rice with a fan or a sheet of paper while stirring to achieve perfect shine.
If you want a spicy note, add half a teaspoon of gluten-free sriracha sauce.
Do not marinate too long if you prefer the texture of fresh raw fish (10–15 minutes is enough).
Spray a little lime juice on the avocado to prevent oxidation.
Distribute the colors evenly for an inviting presentation.
Add a shiso leaf or a small piece of nori seaweed for extra aroma.
If storing, keep the salmon chilled and consume within 24 hours.
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