If you’re a fan of sushi, this meal will not disappoint you! It is fresh and backed with goodness!

Recently our local butcher had advertised that they had some fresh Hawaiian ahi tuna and I instantly brainstormed how I could use some of that delicious fish in my meal plan.  I look at the forecast when making my meal plan for the week to help me decide what should be on the menu.  As the temperature warms up, I find myself craving simple, fresh meals.  

This poke bowl was a huge winner and I will definitely be making it again!  It was combined that delicious ahi tuna with the fresh sweetness from the mango, crisp snappy cucumbers, creamy avocado, and a little saltiness from the coconut aminos dressing.

Poke Bowl

Yields 2 servings

INGREDIENTS

• 2 cups cooked black or brown rice, cooled (can sub cauliflower rice for Paleo)

• 12 oz sushi-grade tuna, salmon or a combo of both - cubed

• 1/2 avocado, sliced

• 1 cup mango, cubed

• 1/4 cup fresh cilantro, roughly chopped

• 1/2 cucumber, quartered

• White and black sesame seeds for garnish

SAUCE INGREDIENTS

• 4 tablespoons coconut aminos

• 2 teaspoon olive oil

• 2 teaspoon red pepper flakes

• Dash of sesame oil

• 1/2 teaspoon freshly grated ginger

INSTRUCTIONS

1. Mix together sauce ingredients.

2. Arrange bowls with rice, seafood, mango, cucumber, avocado, and cilantro.

3. Top with sesame seeds

4. Drizzle with as much sauce as desired.

*Recipe adapted from The Wooden Skillet