Poké (that’s poh-KEH) bowls are a traditional Hawaiian dish based around warm rice and the freshest raw fish: my new favourite comfort food.
I don’t really know how to talk about how the pain of going through a breakup is helped through my daily goal of preparing most of my meals from scratch without sounding trite and cliché, but eating this tasted like a hug. Eating the warm “rice” and ridiculously fresh, sweet/salty glazed fish made me happy – a dish lovingly prepared – by me, for me – that both tasted and made me feel “healthier” (which is definitely a thing). I feel like having made the leap from feeling like blending a smoothie was too much effort to creating this meal can only lead me to bigger and better things. I’m reading way too much into fish right now.
Having read “How to Make a Poké Bowls like a True Hawaiian Local“, and despite having never been to Hawaii, I’ve been experimenting with my own version for a little while now. I’ve broken away from using traditional sushi rice as the base completely, opting for cauliflower rice. I’m not even sure I can still call this poké, but it’s too fun to say to refrain from naming this dish so. Beyond basing the dish around rice and topping it with the freshest fish possible, what you top the bowl with is really up to you. I love the multiple elements of the dish, and thankfully all of them are incredibly simple to prepare.
Beyond using vegetables instead of carbs, I’d like to say that this dish stays reasonably true to its name, but it’s delicious in its own right regardless. This is the second raw fish dish on this blog, and I promise it’s not a scary one. Fish that is fresh enough to be served like this should not smell like fish at all. The smaller you cut the fish, the more melt in your mouth the texture.
This recipe makes enough for two people.
paleo poké bowl
- 250g fresh yellowfin tuna (or fish of your choice)
- 3 tbsp coconut aminos/tamari soy sauce
- 1 tbsp maple syrup
- 1cm knob of fresh ginger, grated
- 1 courgette, spiralised
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- 1/2 tbsp rice wine vinegar
Coconut cauliflower rice:
- 2 tbsp extra virgin coconut oil
- 1 garlic clove, crushed or finely chopped
- 1/2 head cauliflower
- 6-8 thinly sliced pieces of kumara/sweet potato for frying
- 1/2 avocado
- Scallions, finely choped
- Furikake seasoning/sesame seeds
- Dice the tuna into small cubes – the smaller the better if you are new to raw fish as there will be greater surface area covered by the glaze. In a small bowl, combine the coconut aminos, ginger and maple syrup before tossing in the raw fish to coat. Cover with cling film and marinate in the fridge for 1-2 hours.
- Prepare the sesame zoodles by coating the spiralised zucchini with the sesame oil, lemon juice and rice wine vinegar. Season with salt and set aside for at least half an hour to soften slightly before serving and reach room temperature.
- When ready to serve, rice the cauliflower – either use a grater to do it by hand, or chuck in the food processor and pulse until small, rice sized pieces. In a nonstick pan, heat the coconut oil. If preparing kumara chips for serving, fry these thin pieces of sweet potato first, until golden and crispy. Season with salt and set aside.
- Over medium heat, add the garlic to the remaining coconut oil. Heat for a little to allow the oil to become fragrant before adding the cauliflower. Sauté for 4-5 minutes, until the cauliflower is softening into a rice-like consistency. Remove from heat.
- To serve, arrange the cauliflower rice in a half in your bowls, alongside the zoodles and glazed tuna. Top with avocado, sesame seeds and scallions, along with the sweet potato crisps if you have used them. Eat immediately.