High Fructose Corn Syrup Free Whole30 Ahi Poke Bowls
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Learn more āIngredients
4 servings
For the poke
- 1 Ā½ lb sushi-grade ahi tuna, cut into Ā¾-inch cubes
- 3 tbsp coconut aminos
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- Ā½ tsp red pepper flakes
- 3 scallions (green tops only), thinly sliced
- 1 tsp sesame seeds
For the cauliflower rice
- 2 medium heads cauliflower (about 2 lb total), cut into florets
- 1 tbsp avocado oil
- Ā½ tsp salt
For the bowls
- 2 medium persian cucumbers, thinly sliced
- 1 cup shredded red cabbage
- 1 medium carrot, julienned or shredded
- 2 ripe avocados, pitted and sliced
- 1 tbsp fresh lime juice
For the spicy mayo
- 1 tbsp coconut aminos
- 3 tbsp coconut cream
- 1ā2 tsp hot sauce (whole30-compliant, such as tabasco or frank's redhot original)
- Ā½ tsp toasted sesame oil
For serving
- 1 sheet nori, cut into thin strips (optional)
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1
In a large mixing bowl, whisk together the 3 tbsp coconut aminos, toasted sesame oil, grated ginger, rice vinegar, and red pepper flakes until combined. Add the cubed tuna, sliced scallion greens, and 1 tsp sesame seeds, and fold gently until the tuna is evenly coated. Cover and refrigerate for 15 minutes.
- 2
While the tuna marinates, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8ā10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.
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