Easy Ginger Teriyaki Ahi Tuna Forbidden Rice Bowls {gluten-free}

bowl of ahi tuna covered with black rice, carrot ribbons, purple cabbage, radishes and sprouts

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Simple dinner idea and/or meal prep lunch coming right up! These Easy Ginger Teriyaki Ahi Tuna Forbidden Rice Bowls will have to be on your list ASAP. Using Safe Catch canned yellowfin Ahi Tuna. Gluten-free.



For the rice bowls

  • 1 cup cooked forbidden/black rice*
  • 50z can Safe Catch Ahi Tuna
  • 1 cup shredded red cabbage
  • 4 cups chopped romaine lettuce
  • 4 radishes, thinly sliced
  • 1 medium-large carrot, peeled into ribbons
  • 1 medium cucumber, diced
  • sprouts (optional)
  • sesame seeds (optional)

ginger teriyaki sauce

  • 3 TBSP coconut aminos of tamari
  • 1 TBS maple syrup
  • 1 tsp ginger paste
  • 1/2 minced garlic
  • 1 tsp tapioca flour or corn starch (can omit but helps to thicken quicker)


  1. Cook forbidden rice according to package instructions. Set aside once cooked.
  2. Meanwhile, prep the veggies in suggested ways above in the ingredients; set aside.
  3. Make the ginger teriyaki sauce: in a small pot over medium-high heat combine coconut aminos, maple syrup, ginger paste and minced garlic; allow mixture to come to a simmer for 2-3 minutes or until sauce has thickened. This is also where you can whisk in 1 tsp tapioca flour to thicken. Remove from heat.
  4. Open canned tuna, draining liquid, and transfer to bowl. Pour ginger teriyaki sauce over canned tuna and gently mash with fork to coat.
  5. Assemble bowls: Divide lettuce, rice, sliced radishes, diced cucumbers, carrot ribbons, shredded cabbage and ginger teriyaki ahi tuna between two bowls. Top with sesame seeds and sprouts if desired and enjoy.