Homemade Tuna Poke Bowls (AIP, Whole 30, Paleo)

One of my favorite foods of all time is sushi. UGH, just thinking about it makes me want to go wolf down a giant plate of raw fish. How is something so simple so delicious?!

Poke Bowls are a whole new world!

I rarely get the opportunity to indulge in poke bowls because they often marinate the fish in some sort of a soy sauce base, deeming them “unsafe” for us gluten haters.

Making your own is EASY!

I was tooling around Whole Foods the other day, like I tend to do, and I came across their sushi grade tuna and salmon blocks. I decided to pick up some tuna to play around with, and wound up with these poke bowls that were incredibly delicious and super healthy.

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Print Recipe
Homemade Tuna Poke Bowls (AIP, Whole 30, Paleo)
The tuna is super easy to prepare, and the sticky rice is fun to make!
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
Tuna Poke
  • 1 block sushi grade tuna from Whole Foods or local fish market, prepared per instructions
  • 1 scallion sliced, green parts kept
Sticky Sushi Rice
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
Tuna Poke
  • 1 block sushi grade tuna from Whole Foods or local fish market, prepared per instructions
  • 1 scallion sliced, green parts kept
Sticky Sushi Rice
Instructions
  1. Prepare the tuna according to package instructions. I had to soak mine in a salted water first, then thaw in the fridge for a couple of hours. Once thawed, dice into large chunks and set aside. (FOR NON-AIP, you can sprinkle with sesame seeds.)
  2. Dump the frozen cauliflower rice into a saute pan and cook on high heat to defrost.
  3. Once warmed through, add vinegar and gelatin and stir.
  4. Add coconut milk, coconut aminos, and ground ginger.
  5. Cook on medium- high heat at a simmer until most of the liquid is absorbed.
  6. Cool it down by placing it on a flat surface covered in parchment paper and fan it with paper plates. (this is a fun job for the observer!)
  7. Once cooled, assemble your bowls. You can choose to top with avocado, pickled onions, carrot shreds, fish, seaweed, and more! Get creative!


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