CBD Seniors

Dr. Igor’s Tuna Poké Bowls with a Citrus Hemp Heart Vinaigrette Recipe

Sushi Grade Bluefin Tuna marinated in a Citrus Coco Aminos Vinaigrette with Hemp Hearts & Sesame Seeds, served on Sushi Rice with an assortment of Vegetables, Condiments and Chickpea Miso Mayonnaise

DAIRY-FREE/GLUTEN-FREE/MEDITERRANEAN/OVO-PESCATARIAN/SOY-FREE

Dr. Igor’s Tuna Poké Bowls with a Citrus Hemp Heart Vinaigrette

Total Time: 40 minutes

Prep Time: 40 minutes

Cooking Time: 20 minutes

Makes: 6 servings

Allergens: egg, fish, seeds, tree nuts

Poké bowls are a traditional Hawaiian dish that consists of the freshest fish, an assortment of local vegetables, crunchy toppings for textures, all served on a bed of seasoned rice and/or mixed lettuces. This dish is perfect because it gives you everything that you need, in one bowl! 

The amount of poké bowl combinations you can do are unlimited, but this recipe teaches you the basics of what you’ll need to make an easy version you can customize in so many ways. All you need is rice, marinated and diced sushi grade fish, a mayonnaise-based sauce and your choice of toppings.

Most poké bowls use soy sauce as a main ingredient in the marinade, but in this one, I’ve replaced it with coco aminos. The miso I use is derived from chickpeas. These ingredient substitutions along with omitting the tofu, will make this dish a soy-free option for those who prefer it this way.

Pro Tip: This recipe is already healthy and packed with superfood ingredients, but there is one more that can be easily added. Add one dropper-full of your favorite CBD oil to as a garnish. Click here, for a great citrus-y CBD oil that could be the perfect addition to this refreshing recipe. 

Ingredients

RICE

MAYONNAISE

MARINATED TUNA

GARNISHES

Steps

1.) Soak rice: Rinse the rice a few times using a mesh strainer and soak the rice in water for at least 15 minutes before cooking.

2.) Marinade: While waiting for the rice, make the marinade for the tuna by mixing the coco aminos, agave, vinegar, oils, citrus juices and salt in a bowl. Mince the ginger, garlic and onion really fine and add them to the marinade. Set aside.

3.) Mayonnaise: Combine the miso with the water in a small bowl and microwave for 20 seconds or so to break down the clump of miso paste. Whisk the miso mixture in a bowl with the mayonnaise. Set aside.

4.) Cook the rice: Steam the rice in a rice cooker or any device you have that cooks grains. Alternatively, use a pot and cook it on the stove, following the package’s cooking instructions. Make the seasoning by combining the vinegar, salt and sugar in a bowl. When the rice is done, add the seasoning and fold the rice with a spatula to separate the grains and incorporate the vinegar mixture.

5.) Toppings: While waiting for the rice to cook, gather all toppings you choose to garnish your poké bowls with. Prepare all the vegetables, cut the tuna into cubes and if using tofu, pat the tofu dry with paper towels and cube as well. In a mixing bowl, add the tuna with the tofu, HALF of the marinade, some sesame seeds and hemp hearts. Getting all these components sorted will help you assemble the bowls without having to find everything in between placing ingredients.

5.) Assembly: This recipe will be enough for 6 bowls. Divide the rice into each bowl and add a little bit of each ingredient, top with the miso mayonnaise, marinated tuna and some more marinade. Enjoy while the rice is hot, and all the other ingredients are very cold!

Tips

Q&A

Nutrition Info

Related: Could CBD help contribute to a healthy gut? Click here to find out more.

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