The first time I had this, my hubby and I were visiting California and we were guided to a local poke shop to try. I was excited to try it to be honest because I love sushi! For those who don’t know, poke bowls are the Hawaiian version of deconstructed sushi. They are super simple to make at home too. I personally don’t like tuna so I opted for cooked shrimp but my husband loves tuna! Do what you want just make sure the quality of the raw fish is the best you can get. (Sushi quality)
Total time: approx. 20 min
Poke Bowl Ingredients
12 oz. Wild Caught Sushi Quality Tuna Steaks (Freezer aisle in Aldi) thawed & cut into 1 inch cubes
1 mango peeled & cubed
2 carrots thinly sliced
2 avocados pitted & halved
1 1/2 cup of shredded or sliced red cabbage
1 cup of roughly chopped cilantro
2 tbsp coconut aminos (or soy sauce)
1 tbsp sesame oil
1 tsp rice vinegar
Sesame seeds for Garnish
Sliced green onions for garnish
1 tsp honey
1 1/2 cups of cooked quinoa
1/3 cup mayonnaise (I use olive oil based mayo or avocado based mayo)
1/2 tbsp paprika
1 tsp chili powder
1/2 a lemon’s juice
Salt & pepper to taste
Marinate the tuna in the sesame oil, soy sauce, honey, and rice vinegar for 15 minutes.
First, layer the quinoa on the bottom of the bowl. About 1/2 a cup. I recommend salting the quinoa and adding a splash of rice vinegar and squeeze of lemon.
Then top with all the fixings/sauce and tuna in any arrangement you please.