Tuna Poké Bowls

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For the tuna

  • 1 1/2 pounds sushi grade ahi tuna, cut into 1/2 inch cubes
  • 1/4 cup coconut aminos
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil

For the sauce

  • 1/3 cup coconut aminos
  • 2 tablespoons sriracha

For the bowls

  • 2 tablespoons ghee (or other fat)
  • 24 ounces cauliflower rice (2 12-ounce frozen bags, defrosted)
  • 12 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1 large mango, cut into 1/2 inch cubes
  • 1 avocado, scooped out of shell, cut into 1/2 inch cubes
  • 2 green onions, thinly sliced
  • handful of cilantro, for garnish
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds

For the spicy sauce

  • 1/3 cup avocado oil mayo
  • 2 tablespoon sriracha


  1. Place tuna in a shallow bowl and add coconut aminos, ginger, and sesame oil. Toss to coat, cover, then place in fridge to cool while you make the rest of the dish.
  2. In a small saucepan, add coconut aminos and sriracha and place over medium heat. Let reduce for 5-8 minutes until thickened and mixture coats the back of a spoon.
  3. While the sauce cooks, place ghee in a large non-stick sauté pan over medium heat. Add cauliflower rice and cook down for about 5 minutes, then add salt and garlic powder and cook for another 5 minutes.
  4. While the rice cooks, cut up mango, avocado, green onions, and cilantro then set aside.
  5. Whisk together mayo and sriracha.
  6. Once the sauce is done cooking, add a couple tablespoons to 4 bowls. Then add the cauliflower rice evenly throughout along with the chilled tuna, mango, avocado, green onions, cilantro, and sesame seeds. Lastly, add the spicy sauce on top – you can simply spoon in on top OR add it to a ziploc bag then cut off the end to create clean zigzag lines on top of your poké bowl!