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Sushi dates always sound like a good idea – until it’s $100 later and you are still hungry twenty minutes after you’re finished- anyone else experience that or is it just me?
What if you could have all of the sushi you wanted – at a fraction of the cost – and in the comfort of your own home?? Nothing will impress a dinner guest more than this poke bowl. Plus, my favorite benefit of making things I’d usually get at a restaurant myself, you know exactly what ingredients are being used, where they’re sourced, and can customize the toppings exactly to your preferences! Basically I have control issues with my food 😛
Save Some Serious Dough
A normal tuna dish at a nice seafood restaurant or sushi bar will cost you at least $20 – but you can get a great sized tuna steak from Whole Foods or Fresh Market (or similar health food store) for under $10! And it will be enough to feed two or more. Just make sure you buy sushi grade tuna. Because we will be eating it raw and no one wants to get sick.
Preparing the Parts
Let’s start with the tuna. Don’t be intimidated, this is the easy part! All you need to do is slice it up into small squares. Then you marinade in the teriyaki sauce and pour some sesame seeds on top. Set aside (preferably in the fridge) while you prepare the rest.
If you bought a head of cauliflower, or bag of florets, you will have to rice it in your food processor. Just chop up into manageable sized pieces, and then place in the processor and get ready to pulse. Pulsing is the best way to ensure that you don’t overdo it and end up with cauliflower mash. So just pulse, check, and repeat until you reach your desired rice consistency. Once it is riced you will cook it on the stove over medium heat, drizzled with the coconut aminos and salt/pepper, until tender.
Pineapple time! This is my favorite part. Grilled pineapple is the best invention since sliced bread. Seriously. Or of all time. If you haven’t tried it you must. I just slice mine up into thin pieces and use my grill pan (when I can’t get outside to the grill) to get that great grilled flavor. Don’t have a grill pan? This one is my favorite.
Putting It All Together
Now all that is left is to put everything together! Start by filling your bowl with the rice, top with some edamame and (lots!) of grilled pineapple, and finish it off with your tuna! The last touch is to drizzle some wasabi and sriracha sauce. I just happened to come across the two I used while grocery shopping, but you can feel free to look around and see what you can find! Or you can get yourself this great combo pack and kill two birds with one stone. But there is no “right” sauce to use. Also, if you can’t find anything similar, don’t let that stop you! These are 100% optional. In fact, so are all of these toppings! You can feel free to swap out, add in, or remove anything mentioned in this recipe. Build your own bowl that gets you excited for dinner time, and use mine for inspiration!
Enjoy your poke night!
Loaded Tuna Poke Bowl
Ingredients:
1 sushi-grade tuna steak- 1 large cauliflower
- Edamame
- Coconut aminos (We love these ones), or soy sauce
- Pineapple
- Wasabi and sriracha sauces
- Salt and pepper to taste
- Teriyaki sauce
- Sesame seeds
Instructions:
- Chop tuna into small cubes, marinade in teriyaki and sesame seeds, set aside.
- Rice cauliflower using a food processor.
- Cook rice on stove top over medium heat with salt, pepper, and some coconut aminos.
- In a separate grill pan, I use this one, (or on your grill if you prefer!), grill pineapple slices.
- Put everything together in a bowl.
- Drizzle with sauces, and you are good to go!
What is your favorite poke bowl topping??
