6 servings

Whole30 Poke Bowl

10 minPrep Time

10 minTotal Time

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  • Sauce
  • 1/2 cup toasted sesame oil
    1/4 cup coconut aminos (if you are using coconut aminos, you will need to add some sea salt to the sauce, to taste)
    2 tablespoons fresh squeezed orange juice
    2 tablespoons rice vinegar
    2 teaspoons fresh ginger grated
    1 lime zested & juiced
    1 tablespoon black or white sesame seeds lightly toasted
    1 1/2 pounds sashimi grade wild ahi tuna cubed into 3/4 to 1" pieces
  • Bowls
  • 3 cups cauliflower rice
    1 cup fresh mango cut into chunks
    1 cup shredded purple cabbage
    1 cup sliced cucumber
    1/2 cup shredded carrot
    1-2 avocados sliced
    extra toasted sesame seeds and chives for garnish


In a large bowl, combine all of the ingredients except the tuna.
Whisk the sauce well to combine. Add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish (Thank you Teagan at Half Baked Harvest!) Keep the fish cold at all times!
To assemble the bowls, add rice to each bowl and top each bowl with the desired amount of tuna and toppings. Garnish with fresh chopped chives and extra toasted sesame seeds. Top off with a little extra sauce!

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