Description
These No-Bake Coconut Tuna Poke Squares are a refreshing, tropical-inspired appetizer or light meal featuring raw tuna, coconut milk, and flavorful Asian seasonings layered over a crispy base.
Ingredients
Units
Scale
- 1 cup cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 lb sashimi-grade tuna, diced
- 1/4 cup coconut milk
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime juice
- 1 tbsp chopped green onions
- 1 tsp sesame seeds
- 1/2 avocado, diced (optional)
- 1 sheet nori, cut into small squares
- Microgreens or shredded seaweed for garnish (optional)
Instructions
- In a small bowl, mix rice vinegar, sugar, and salt. Stir into the warm sushi rice and let cool completely.
- In a medium bowl, combine diced tuna, coconut milk, soy sauce, sesame oil, lime juice, green onions, sesame seeds, and avocado (if using). Mix gently and chill for 10–15 minutes.
- Press cooled rice into a square pan or baking dish to form an even layer. Refrigerate to firm up for 15 minutes.
- Cut the rice into small squares using a sharp knife.
- Top each rice square with a small piece of nori.
- Spoon a small amount of tuna mixture on top of each square.
- Garnish with microgreens or shredded seaweed if desired. Serve immediately.
Notes
- Use only sushi-grade tuna for raw preparations.
- These are best served fresh and cold.
- You can substitute coconut aminos for soy sauce for a gluten-free option.
Nutrition
- Serving Size: 1 square
- Calories: 85
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 10mg