Several years ago, we were on a major Poké bowl kick… it was our go-to every Friday night… and then I got pregnant, so we stopped for a while… and then picked up again. But, like any kick we go on, we eventually have it too often and then we’re sort of “tired” of it. And quite honestly, it felt as if the quality of the poké bowls we were getting was declining. So when the urge for poké kicked in again last week, we decided to make them on our own at home. We knew they’d be fresh, full of exactly what we wanted (being gluten free makes it hard to order poké take-out), and be absolutely delicious. It was a quick dinner which made it that much better…

And for the girls, we just cooked the tuna a little more (they’ve tried it and aren’t the biggest fan of raw tuna…) and gave them all the sides. Sharing the recipe here if you’re poké fans too, but get tired of your go-to take out spot!

INGREDIENTS

1 lbs sushi grade ahi, cut into cubes
edamame (shelled and cooked)
brown rice
pickled onions
avocado
sliced cucumber
mixed greens
mango salsa (we purchased ours from a small market)
1/4 cup tamari or coconut aminos
1 tsp rice vinegar
1 tsp sesame oil
sesame seeds (for garnish)

HOW TO

Mix the tamari, rice vinegar, and sesame oil in a bowl and then toss it with the cubed ahi
Then assemble your bowl with all the fixings above… optional drizzle with sriracha if you like your bowls extra hot!