Tuna Poke Bowls with Quick Pickled Cabbage and Cilantro-Ginger Sauce

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 cup sushi rice
  • 4 cups finely shredded purple cabbage , about a quarter head
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons gluten-free tamari , soy sauce or coconut aminos
  • 1 teaspoon sea salt
  • 1 teaspoon raw honey
  • 1 pound ahi tuna , cut into 1/2 inch cubes
  • 1 cup cilantro-ginger sauce (recipe follows)
  • 2 sheets nori , thinly sliced or torn

Instructions

  1. In a fine mesh sieve, rinse the sushi rice under warm water until it runs clear. Place in a small saucepan with 1 ½ cups water. Allow to sit in the water for 15 minutes. Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.
  2. Meanwhile, make the cilantro-ginger sauce (recipe follows) and the cabbage: in a medium mixing bowl, toss the cabbage with the lemon juice, vinegar, tamari, sea salt, and honey. Allow to sit for 10 minutes, stirring one halfway through.
  3. To serve, divide the rice, quick pickled cabbage (with it’s liquid), and tuna between four bowls. Top with the cilantro-ginger sauce and garnish with the nori strips.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!