Lunchbreak: Gluten-free bowl, prepared by Aloha Poke Co. chef Zach Friedlander

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Chef Zach Friedlander

Aloha Poke Co.
alohapokeco.com

4 locations:

  • French Market: 131 N. Clinton Street, Chicago, IL 60661
  • Revival Food Hall: 125 S. Clark Street, Chicago, IL 60603
  • Lakeview: 843 W. Belmont Avenue, Chicago, IL 60657
  • Evanston: 630 Davis Street, Evanston, IL 60210

Gluten-Free Bowl

Bowl

Ingredients:
1/2 cup of rice (brown or white) or mixed greens
1/2 cup of marinated tuna (sashimi-grade salmon or tofu work well, also)
1/4 cup of edamame, boiled
1/8 cup of ginger, thinly sliced
1/12 cup of scallions, thinly sliced
sliced avocado, to preference – Aloha recommends 1/6 of a whole avocado
sprinkle of sesame seed to garnish

Marinade

Ingredients:
1 cup tamari (gluten-free soy sauce)
2 oz sesame oil
1 oz ponzu
1 oz chili garlic sauce

Combine all ingredients in a bowl and stir; marinate small cubes of tuna for 30 minutes to one hour.

 

Assembly:
Lay a base of rice or mixed greens in a bowl. Place marinated ahi tuna on top of base. Arrange edamame, ginger, scallions, and avocado decoratively over the tuna. Garnish with sesame seed.