A refreshing Tuna Poke Bowl made with cauliflower rice, Ahi tuna, pickled cucumbers, and fresh mango. This dish is vibrant and packed with flavor, perfect for a light meal.
1: Heat your oil in a wok over medium-high heat. Add ginger to your heated oil, stirring for 30 seconds.
2: Add garlic and cook until just golden.
3: Turn up the heat to high and stir in cauliflower rice. Cook for about 3 minutes or until it’s thoroughly combined with the ginger and garlic and warmed through.
4: Add the white pepper, fish sauce, and coconut aminos. Set aside to cool.
5: In a small bowl, whisk vinegar, 1 ½ tsp. kosher salt, and 2 Tbsp. water. Add in your sliced cucumber and jalapeños and let sit 10-20 minutes to quickly pickle. Drain when they are done.
6: Remove your tuna from the fridge. Add grapefruit juice, lime juice, and coconut aminos to a small bowl and season with sea salt to taste. Add your Tuna and toss to coat. Toss in pickled cucumbers and jalapeños, and sliced scallions.
7: Build Your Bowl: Add your rice to a bowl and lay your nori triangles on top of the rice.
8: Scoop your tuna, cucumber, jalapeño, and scallion mixture on top.
9: Add in mango and avocado chunks. Lay sliced radishes on top and sprinkle with sesame seeds. Enjoy!
