Poke is a traditional Hawaiian dish with roots in Japan. It is made from raw ahi tuna that has been marinated in coconut aminos and other aromatics. Poke is usually served in a poke bowl, which includes a base of rice accompanied by sliced or diced vegetables such as cucumber, jalapeño peppers, radishes, avocado, red onion or scallions, tomatoes, cabbage, or lightly steamed broccoli.
Poke is popping up in restaurants all over the place, especially in sushi places, with some fast-casual restaurants centering much of their menu around poke bowls. Many poke bowls are basically a sushi roll in a bowl, and while they are delicious and the fish and veggies make it seem like an incredibly healthy choice, there is a hidden sugar and carb bomb in most of these bowls. You see, sushi rice is a sweetened rice, which is why it is sticky and oh so addicting. In fact, there are 30 grams of carbs in just one sushi roll, which is more than you get from a whole candy bar!
So, while I love fresh sushi rolls and give them kudos for the fish, veggies, and seaweed packed in there, I can do without all that sugar. That’s why I’ve developed a recipe for the new edition of Dr. Kellyann’s Bone Broth Diet, which puts your favorite sushi ingredients into a poke bowl with cauliflower rice so you can treat yourself without packing on the pounds.
It’s sushi—but I have a whole new take on it.
Poke Bowl
Prep time: 15 minutes
Makes four to six servings
Poke Marinade
- 1/4 cup of coconut aminos plus more for serving
- 1 tablespoon of toasted sesame oil
- 2 tablespoons of freshly squeezed lime juice
- 1 tablespoon of freshly squeezed orange juice
- 1 teaspoon or more Sriracha or ½ teaspoon or more crushed red-pepper flakes
- 1 tablespoon of toasted sesame seeds
- 1 green onion, white and green parts, very thinly sliced
- 1 pound of fresh ahi tuna, preferably sushi grade, cut into 1/4 to ½” chunks
Accompaniments (Select as many of these ingredients as you like):
- Cauliflower rice
- Cucumber, diced
- Jalapeño, sliced into rounds or minced (wear plastic gloves when handling)
- Radishes, sliced into rounds
- Avocado, diced
- Red or green onions, thinly sliced
- Tomatoes, diced
- Cabbage, shredded
- Broccoli florets, blanched and chilled
- Coconut aminos
Instructions
- Whisk together the aminos, oil, lime juice, orange juice, Sriracha, sesame seeds, and green onions in a nonreactive bowl (see Notes).
- Add the tuna and mix so all the tuna is coated with the sauce. You can serve immediately or marinate in the refrigerator for up to two hours.
- Build a poke bowl by starting with ½ cup or more of cold or room temperature cauliflower rice.
- Sprinkle with coconut aminos, if desired.
- Top with poke and serve as is or add any combination of sliced or diced vegetable accompaniments.
- Enjoy the poke on the day that it is made.
Recipe from DR. KELLYANN’S BONE BROTH DIET. Copyright © 2021 by Dr. Kellyann Petrucci.
Food Photography copyright © 2021 by Jennifer Bonde.
Published by Rodale Books, an imprint of Penguin Random House.
