After taking several trips to Hawaii, one can help but develop an addiction to poke bowls. This raw fish salad is a popular appetizer in Hawaiian cuisine. But it can easily be made into a meal. Traditionally, oily tuna and octopus are the fish used, but yellowfin tuna is growing in popularity. I can totally understand why!
Poke bowls all started when fisherman would season the cut-offs from their catch and serve them as snacks. The seasonings have an Asian influence and include green onions, sesame seeds, seaweed, sesame oil, wasabi, ginger, and soy sauce.
Originally, poke bowls did not include rice. And most of the poke bowls you find on the Hawaiian islands follow the traditional suit. But more and more, specifically on the mainland, you will find rice in poke bowls. Above, you will see my Asian inspired cauliflower rice. If you follow a Paleo diet, or are trying to cut back on carbs, give it a try. It's honestly delicious! Another possible base ingredient is to put the fish over greens. Talk about a bowl of health!
It's hard not to love these poke bowls. After all, when things come in a bowl, they just seem so darn good and fun to eat. They are clean, healthy, and light. Poke bowls offer a ton of versatility with add-in options. If you need to avoid soy sauce, use coconut aminos as it is a fantastic replacement.
For the fish:
1 pound sushi grade wild Ahi tuna, cut into 1/2 inch cubes
2 cups sushi rice or cauliflower rice
1 cup shredded cabbage
1 avocado, diced
1/2 cup green onions, sliced
1/2 cup cucumber, sliced into half moons
1/2 cup shredded carrots
Toasted sesame seeds
Pickled sushi ginger
Cauliflower Rice Ingredients (if making):
2 cups riced cauliflower
1 Tbs sesame oil
1 tsp toasted sesame oil
1 garlic clove, minced
1/4 cup green onions, sliced (optional)
1 Tbs dulse flakes (optional)
1 tsp toasted sesame seeds (optional)
1. Mix all of the sauce ingredients in a medium sized bowl. Add the cubed Ahi to the sauce and marinate in the refrigerator for about an hour.
2. Meanwhile, prepare your rice. If making sushi rice, follow the instructions on the package. If you are making cauliflower rice, simply rice your cauliflower in a food processor. Then sauté the cauliflower rice in a frying pan with a tablespoon of sesame oil, a dash a toasted sesame oil, one minced garlic clove, and some sliced green onions. Cook for about 3-5 minutes. Remove from heat and stir in some dulse flakes and sesame seeds.
3. Prep the remaining vegetables for the bowls. Make sure your rice has cooled before compiling the bowls. The Ahi is best with either cold or room temperature rice.
4. Build your bowls starting with the rice, then add the variety of vegetables and toppings. Grab a pair of chopsticks and dig in! Makes two bowls.