Bluefin Tuna and King Salmon Poke Bowl with Cauliflower Rice
Has anyone else been struggling to find delicious, yet light and healthy meals this summer?? I don’t know about you, but this summer in Washington has been one of the hottest we’ve had in a while and it has me feeling so uninspired to cook anything! I want things that are cold, crisp, light, and healthy, which is pretty opposite to my usual go-to decadent pasta dishes.
That is where this healthy poke bowl comes in! This dish balances the delicious, buttery fish with fresh vegetables and fruit (you could even add in veggies from your garden!) and a tangy, salty sauce that brings it all together.
The key for this dish is finding sushi grade fish. I live in a pretty rural area, so finding ingredients like this can be a little tricky. For this recipe, I got my tuna and salmon from Uwajimaya, an amazing Asian grocery store in the Pacific Northwest that almost always has sushi grade fish on hand. If you live in the greater Seattle area, I highly recommend checking them out.
One great thing about this dish is that it is completely customizable. You can switch out the tuna or salmon for any sushi grade fish you can find, you can mix up the toppings and include things like fried onions, pickled jalapeños, pineapple, roe or whatever else you feel like adding! You can also make this dish with regular white rice instead of cauliflower rice if you want.
Bluefin Tuna and King Salmon Poke Bowl with Cauliflower Rice
Ingredients
- 1 tbsp avocado oil
- 1 tsp ginger grated
- 1 clove garlic minced
- 1 package cauliflower rice
- 2 oz bluefin tuna sushi grade
- 2 oz king salmon sushi grade
- 1 tbsp coconut aminos
- 1/2 tbsp rice vinegar
- 1 tsp lime juice
- 1 tsp sesame oil
- 1/4 avocado cubed
- 1 cocktail cucumber sliced
- 2 radishes sliced
- 1/2 mango cubed
- 1 tbsp cilantro roughly chopped
- 1 sprinkle sesame seeds
- 1 sprinkle red pepper flakes optional
Instructions
- In a skillet, heat the avocado oil, then cook the ginger and garlic over medium heat until fragrant. Add in the cauliflower rice and cook for about 5 minutes until tender. Remove from heat and let cool.
- Cut the tuna and salmon into bite sized cubes.
- In a bowl, combine the coconut aminos, rice vinegar, lime juice and sesame oil. Toss in the fish and allow to sit for at least 5 minutes.
- Spoon the rice into a bowl, then arrange the fish, cucumber, radishes, avocado and mango on top of the rice. Spoon any remaining sauce over the fish and other toppings.
- Sprinkle the cilantro, sesame seeds and red pepper flakes (if using) over the top and enjoy!