Paradise Poke + Building the Best Bowl {AIP, Whole30, Keto}
Summah, summah, time. Time to sit back and unwind. That song is playing in my head even as I look at these photos. You guys, I am straight up ready for it. Everyone’s anticipation of summer is made stronger this year, considering it has been the winter that wouldn’t end. Thankfully all that is behind us now (at least I hope). And we can all look forward to fun in the sun with this Paradise Poke. Plus, we will show you how to build the best bowl.
This meal is perfect for those days you don’t want to cook, or its way too hot to turn on the oven. Or when you want a hearty yet light, fresh and flavorful meal in no time. So pretty much every night throughout the summer.
This dish also transports me back to a tropical island. To our time in Hawaii, before Poke took over the states and became available everywhere.
We enjoyed an original and insanely fresh Poke bowl in Honolulu about 50 years ago. Or maybe it was 10 years ago. A long time regardless. Yet the flavors and concept stuck with me all this time.
For those who aren’t familiar with Poke, here is the deal. It is essentially deconstructed sushi. Instead of a roll though, fresh raw/nearly raw fish pairs, a mix of vegetables, and some form of rice are layered in a bowl. Then of course you can trash it up any way you see fit. We say the more toppings the better.
Many cultures have some version of this bowl concept. Think Buddha Bowls, Bibimbap, Burrito Bowls, you get the idea. Poke is the Hawaiian version, and it is a tropical paradise.
Think of this concept as a make your own sushi bowl, with tons of ways to customize everything to your needs. Here is our quick-start guide to building the best Poke Bowl:
BUILDING THE BEST POKE BOWL
PICK YOUR BASE
- If you tolerate white rice, this is the most common base for your bowl. The options are endless here as well, where you could use sushi rice, coconut rice, or even wild rice.
- We include cauliflower rice in ours to make it grain free, but you could also use any form of crisp vegetable, zucchini, or even seaweed noodles.
GET THE FRESHEST FISH YOU CAN FIND
- The fish is definitely the star here, so don’t skimp. Make sure it is sashimi grade, and wild caught.
- It is tough to find sashimi in our area, and the decent options are at a premium. We were happy to use half tuna and half crab in our bowl. Because, well, it’s crab. But it also adds extra protein without a much higher food bill.
load up on veggies
As always, buy local and seasonal when possible. The mix of veggies doesn’t really matter, but you want them to be complementary. The must-have ingredients include:- One sweet-tart fruit for acid and sweetness
- 1-2 veggies with a good crunch. Think cabbage, peas, edamame (if you tolerate soy), shredded carrot, etc.
- Fresh herbs for a bright earthy note
- A creamy rich element a la avocado
keep it saucy
As we have shared several times in the past, we love our sauce. Especially Garett (I don’t call him sauce man for nothing.) Sauce can really set things apart and bring a dish to the next level.- The sauce featured here is super easy, but you can absolutely sub it for another option. Hoisin, teriyaki, and extra aminos would all work great.
- A creamy sauce is where it’s at in our world. And all the ginger adds that extra zing that rounds out all ingredients.
top things off
Last but certainly not least, comes the toppings. These are optional of course, but are also an opportunity to add in extra nutrients, flavor and textures.- Some great topping ideas include fresh greens or herbs, a little extra acid in the form of fresh citrus, fresh chopped onion, and even a dollop of fermented veggies to add tang.
- We love sliced scallions, a lime wedge, and either cilantro or micro greens. This extra freshness is an awesome way to boost nutrition as well.
Related: Visit our other AIP Recipes, Whole30 Recipes, and Paleo Recipes.Â
We would love for you to follow Well Rooted on instagram and tag your recipes with #the.WellRooted.life! You can also share photos on facebook. Thanks for your support!
Paradise Poke + Building the Best Bowl {AIP, Whole30, Keto}
Ingredients
- Poke Bowl
- 2 tablespoons avocado oil
- 1/2 teaspoon sea salt
- 4 cups cauliflower rice or sub regular rice and cook according to package
- 4 ounces sushi grade tuna cut into bite sized cubes
- 4 ounces pre-cooked lump crab broken into bite sized pieces
- 2 tablespoons avocado oil separated
- 2 tablespoons coconut aminos separated
- 2 tablespoons fresh lime juice separated
- 1/2 large avocado cut into thin slices
- 1/3 English cucumber cut in half, then into thin half moons
- 1/4 small red cabbage cut into thin slices
- 1/2 cup diced pineapple
- 1/2 cup radish micro greens
- Ginger Cream Sauce
- 1/4 cup sustainable palm shortening
- 1/4 cup + 1 tablespoon avocado oil
- 2 tablespoons coconut cream
- 1 tablespoon honey or maple syrup optional
- 3 teaspoons grated fresh ginger
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
Instructions
- If desired, sauté cauliflower rice over medium heat with avocado oil and sea salt for a few minutes, until just starting to soften. Alternatively, you can enjoy the rice raw for extra crunch.
- Prepare Ginger Cream Sauce and set aside while you prep your bowls.
- In a medium bowl add crab meat, 1 tablespoon avocado oil, coconut aminos, and fresh lime juice. Toss to combine and set aside. In a separate medium bowl add tuna, and remaining one tablespoon avocado oil, coconut aminos, and fresh lime juice. Toss to combine and set aside.
- In 2-4 serving bowls, layer rice in the bottom of each. Top with crab and tuna, and arrange vegetables and toppings on top.
- Drizzle with ginger cream sauce and serve immediately.
Notes
- Any variety of traditional rice can be subbed for the cauliflower rice in this recipe.
- We do cook our cauliflower rice for a few minutes before serving, just to soften it a bit. You can also purchase packaged pre-cooked rice to save on time.
- Feel free to sub out the veggies to suit your tastes.
This looks SO delicious and I can’t wait to try it! It brings back memories of my honeymoon to Maui and all of the poke and sushi I enjoyed there! Thanks for sharing!