When I left L.A, one of the hardest things to say goodbye to was the high quality sushi and poke I had grown so accustomed to. Part of me was a little (ok, a lot) worried about how I would adjust to the raw fish scene in Raleigh.
…good thing I’m comfortable in a kitchen, am I right?!
My first couple of months in Raleigh I went on a wild hunt for poke. I found a few great options like Raleigh Raw and Poke Burri! But I won’t lie – they were more expensive than I was used to.
Also, I don’t like that sushi (or most rice-based and sauce-heavy poke bowls) are off limits when I’m doing a whole30.
So I figured knowing how to make an at-home version of my favorite poke bowl would be smart. This way, I might save some money and I could control the ingredients a bit more. Turns out, a whole30 version is totally possible and completely delicious.
Whole30 Poke Bowl
makes 2 poke bowls
4 cups spring mix lettuce
1 cup riced cauliflower
1/2 lb sashimi tuna, cubed
1/2 lb sashimi salmon, cubed
1 mango, cubed
1/2 avocado, sliced
1 english cucumber, sliced thinly
1 medium carrot, cut into matchsticks
2 tbsp green onions, chopped
black & white sesame seeds for garnish
1/4 c coconut aminos
1 tbsp toasted sesame oil
2 tbsp rice vinegar
pinch of red pepper flakes
Divide the spring mix evenly between two bowls. On top of the spring mix, divide the cauliflower rice and fish cubes between the two bowls. Next, add the mango cubes, cucumber slices, avocado slices, and carrots to the top of each bowl. Garnish with the sesame seeds and green onions.
In a smaller bowl, mix the coconut aminos, sesame oil, rice vinegar, and red pepper flakes. Pour half of this dressing over each of the poke bowls.
If you follow me on Instagram, you might have seen another L.A themed whole30 recipe I made this week! 😉 I can’t wait to share more details on it. Can you believe week 2 of January whole30 is almost over?! I’m eating so well over here I haven’t even been sweatin’ the days.