Poke Bowl
Marinated ahi tuna over sushi rice with cucumber and avocado. A remission-friendly bowl rich in omega-3s—raw fish requires caution if you're immunocompromised.
Poke Bowl
Marinated ahi tuna over sushi rice with cucumber and avocado. A remission-friendly bowl rich in omega-3s—raw fish requires caution if you're immunocompromised.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Rice
Poke
Toppings
Instructions
Rinse rice under cold water until water runs clear. Cook rice with 2 cups water according to package directions, about 15-20 minutes. Let cool slightly while you prepare other ingredients.
Equipment: fine mesh strainer, pot with lidIn a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves. Gently fold this seasoning into the warm rice using a cutting motion to avoid making rice gummy.
Equipment: small bowl, whiskIf using raw fish, pat dry with paper towels and cut into uniform 3/4-inch cubes. If using cooked shrimp, skip to step 4.
Equipment: cutting board, sharp knife, paper towelsTip: Keep fish cold until ready to cut for best textureIn a medium bowl, whisk together tamari, sesame oil, rice vinegar, and grated ginger. Add cubed fish and toss gently to coat. Let marinate in the refrigerator for 10 minutes.
Equipment: medium bowl, whiskWhile fish marinates, prepare toppings: peel and slice cucumber into thin half-moons, julienne carrot into matchsticks, slice green onions (green parts only), and slice avocado just before serving.
Equipment: vegetable peeler, knifeDivide seasoned rice between two bowls, packing it down slightly to create a base.
Equipment: serving bowlsArrange marinated fish in the center, then add cucumber, carrot, and avocado around the edges in separate sections.
Tip: Arrange toppings in separate sections for visual appealSprinkle with sesame seeds and green onion greens just before serving.
Serve immediately while rice is still slightly warm and fish is cold.
Notes
Storage
Best eaten fresh. Store components separately if making ahead—rice and fish keep refrigerated for up to 1 day in airtight containers. Do not store raw fish longer than 24 hours. Add toppings just before serving.
Sushi-grade fish
Look for "sushi-grade" or "sashimi-grade" labels at Japanese markets or high-end grocers. Fish should smell clean and ocean-fresh, never fishy. If you're on immunosuppressive medications (steroids, biologics, thiopurines), consult your doctor before eating raw fish.
Cooked alternatives
Sear tuna for 30-45 seconds per side over high heat, leaving the center rare. Or use cooked shrimp (peeled, deveined), baked salmon, or grilled chicken for a fully-cooked option with similar protein benefits.
Tamari vs soy sauce
This recipe calls for gluten-free tamari. Traditional soy sauce contains wheat. Always check labels—some brands label products "tamari" but still include wheat.
Avocado portions matter
Stick to 1/4 avocado per serving. Monash University research found avocados contain perseitol, a polyol trigger. Servings over 80g become high-FODMAP.
SCD alternative
White rice is not permitted on SCD. Substitute with well-cooked cauliflower rice or skip the rice base entirely and make this a deconstructed sashimi salad over greens.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
