Tuna Poke Stacks
Recipe by Jaclyn Irwin
Ingredients
10
Serves
2
These easy gluten-free tuna poke stacks are full of flavour and great for serving to guests. Use leftover cooked rice to make this even easier.
Quick Meal
Appetizer
Gluten-Free
Ingredients
1 cup
Brown Rice
2 tsp
Rice Vinegar
1 1/2 Tbsp
Tamari
1/2 lb
Sushi Grade Tuna
1/2 tsp
Sesame Oil
2 tsp
Sriracha
2 Tbsp
Mayonnaise
1
Avocado
1 tsp
Furikake
1 tsp
Sesame Seed
Instructions
1
Add the reheated rice to a bowl and mix with the rice vinegar and ½ tbsp tamari. Set aside.
2
In a bowl combine the tuna with the remaining tamari, sesame oil and half the sriracha.
3
In a small bowl, whisk together the mayonnaise with the remaining sriracha and set aside.
4
Place a 4” ring mold on a plate and add the rice, followed by the avocado and the tuna. Carefully remove the mold and drizzle with the spicy mayonnaise and additional toppings if using. Enjoy!
5
Substitutions: No tuna: use sushi grade salmon instead. No furikake: use sliced nori and sesame seeds.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
