Tuna Poke Bowls

Poke bowls are a great dinner to make when the weather is hot. Fresh sushi grade tuna is delicious but salmon fillets can also be used in this recipe- just slice off the skin. For a Paleo-friendly version, serve over lettuce or braised greens instead of rice. Good accompaniments would be Smashed Cucumber Salad or steamed edamame.



Tuna Poke Bowls
Serves 4-5
From It's All Easy by Gweneth Paltrow

2 1/2 cups cooked sushi rice
1/4 cup tamari or coconut aminos
2 tsp sesame oil
2 Tblsp rice wine vinegar
1 2/3 cups diced sushi-grade tuna or salmon, cut into 1/2" pieces
1 1/4 cups cucumber, diced
1 1/4 cup diced avocado
2/3 cup sliced green onions
1 cup shredded carrot
4 Tblsp sesame seeds
1/2 cup Furikake seasoning

In a small bowl make the sauce by combining the tamari, sesame oil and rice wine vinegar. Marinate the fish in the sauce for at least 30 minutes in the refrigerator.

To make each serving: place rice in the bottom of each bowl and top with cucumber, avocado, green onions, carrots and sesame seeds. Sprinkle with Furikake seasoning. Serve immediately.