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Ahi Tuna Poke Recipe with Pickled Cabbage and Cilantro-Ginger Sauce | Easy Bowls | Feed Me Phoebe
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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
Author Phoebe Lapine

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

  • 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.
  • 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.
  • 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.