Salmon Poke Bowl

By Deliciously Organic
Yield 4 servings

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The most important step in building a poke bowl is finding good sushi-grade fish like salmon or ahi tuna. If you can’t get freshly-caught fish in your local market, some stores online sell top-grade fish frozen.

I whisked together a simple tamari-sesame marinade, tossed it with salmon and let it sit for about 30 minutes in the fridge before serving. We added “riced” cauliflower (you can use properly-prepared rice if you can tolerate grains), shredded carrots, avocado, cucumber, mango and green onion.

Add a glass of fruity kombucha and you’ve got a light spring meal the entire family will enjoy!

Ingredients:

For the Bowls:

  • 1 pound sushi-grade salmon or ahi tuna
  • 2 tablespoons fermented tamari or coconut aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon raw honey

    • Toppings:

  • Avocado, cut into cubes
  • Cucumber, cut into small cubes
  • Shredded Carrots
  • “Riced” Cauliflower
  • Green Onion, chopped
  • Mango, chopped

    • Method:

    1. Cut the fish into small bite-size pieces and place in a shallow bowl. Whisk the tamari, sesame oil, coconut vinegar, garlic and honey in a small bowl and pour over the fish. Toss the fish gently so the marinade is incorporated. Cover and place in the fridge to marinate for 30 minutes.
    2. After the fish has marinated, serve with the toppings of your choice.