Homemade Tuna Poke Bowls (AIP, Whole 30, Paleo)
The tuna is super easy to prepare, and the sticky rice is fun to make!
Servings Prep Time
2people 15minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
2people 15minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
Tuna Poke
  • 1block sushi grade tunafrom Whole Foods or local fish market, prepared per instructions
  • 1 scallionsliced, 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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