Sushi has long been one of our favorite treats on days we’re either celebrating or just in need of a special pick-me-up to offer some comfort after a difficult day. When we moved out to the country, away from all our favorite haunts in Austin, we started doing sushi and poke bowls instead. All the same ingredients, just served up like a salad instead of a wrap. This Tuna Poke Bowl comes together in less than 15 minutes if you use pre-cooked cauliflower rice, and even if you don’t, cauliflower rice doesn’t take much longer to prepare. You can easily cook some up while you’re chopping up your Poke Bowl ingredients! Other great toppings include steamed broccoli, bean shoots, edamame, seaweed flakes, and sesame seeds–not all of which are AIP, so be selective if you’re on a restricted diet. For those of you that aren’t, I recommend replacing the olive oil with toasted sesame oil for a more traditional flavor–and of course, you can use actual sushi rice if you want to. However you serve this Tuna Poke Bowl up, I hope you enjoy it!
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- 1 pound tuna (sashimi-grade, cubed)
- 2 stalks green onions (sliced)
- 1/4 cup coconut aminos
- 2 tablespoons white wine vinegar
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 2 teaspoons ginger (grated)
- 1/2 teaspoon sea salt
- 4 cups cauliflower rice (cooked)
- 1 cup purple cabbage (or salad greens, shredded)
- 1 large avocado (cubed)
- 1 small cucumber (cubed)
- In a bowl, combine the tuna, green onions, aminos, vinegar, syrup, olive oil, garlic, ginger, and salt.
- Divide the rice between 4 serving bowls and top with equal parts tuna and sauce, cabbage, avocado, and cucumber.