Can I tell you a secret? I was scared to try a poke bowl for the longest time. The idea of raw fish outside of a sushi capacity scared me. But with the right bowl and my ever-growing curiosity, I decided it was time to face my fear last year. Clearly, I’ve gotten over that fear because we’re here today talking about how to make a poke bowl and sharing my paleo/gluten-free friendly seaweed salad recipe.
Before I hopped on the poke bowl train, I’d already fallen in love with seaweed salad. But due to my sensitive gut, I found that when I ordered it out I would end up bloated. One of the lovely members of the WSS community shared some of the potential ingredient triggers and off I went to make my own.
Now there are lots of ways to go about making a poke bowl at home. Depending on where you live and what you have access to, this is going to look different. However, if you’re like me and want the gut friendly option/quick choice, you’re in the right place.
As for the seaweed salad, it’s the star of the show for me. Seaweed has thiamine in it. A deficiency in this vitamin is often linked to thyroid issues and it quite common. Thankfully, with just a few ingredients, you can prep your seaweed salad at home in no time.
How to Make a Poke Bowl:
Poke Bowl Ingredients
Here’s what you’ll need to make your newest obsession:
sashimi
cooked rice
coconut aminos
toasted sesame oil
everything but the bagel seasoning
mixed greens
chopped cucumber
shredded carrot
kimchi
seaweed salad
Notes
I’m the only one in our house that’s a big fan of poke bowls so I tend to buy a serving of sashimi with my weekly Fresh Market order. This means I don’t have to cook rice which is something I don’t tend to eat other than with this dish or sushi. But you can always buy sushi-grade tuna or salmon to serve a larger crowd.
Kimchi is one of my favorites to add because it’s also great for gut health. But feel free to mix and match. You could also add avocado if you enjoy it.
Poke Bowl Special Ingredients
How To make Poke Bowl
- Prep your seaweed salad (recipe below).
- Wash and prep your veggies. I like to peel and deseed my cucumbers as it reduces the amount of lectins which prevent our bodies from absorbing certain vitamins & minerals.
- Chop your sashimi and kimchi into bite-sized chunks. I always do the kimchi last on the cutting board because it’s the messiest.
- Assemble your bowl. I like to start with mixed greens and work around. Using the rice from the sashimi pack, I’ll break up 3 bundles to add into my poke bowl.
- Add your other bowl ingredients and top with coconut aminos, toasted sesame oil, and everything but the bagel seasoning.
HOW TO STORE YOUR POKE BOWL
For the extra seaweed salad, I tend to store it in a glass container for up to a week. Poke bowls are best consumed within 48 hours.
OTHER dinner IDEAS:
Air Fryer Brussel Sprouts With Garlic Aioli Sauce
Shredded Brussel Sprouts Salad
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Seaweed Salad
This gluten free, gut friendly and paleo seaweed salad is perfect for satisfying your craving at home.
Ingredients
- 4 tbsp rice vinegar
- 4 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tbsp everything but the bagel seasoning
- 1/2 cup hot water
- 2 cups dried seaweed salad
Instructions
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Add your dried seaweed salad to a bowl and top with the hot water. Let the seaweed soak for 1-2 minutes until softened.
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Drain your seaweed salad mix to remove any extra water and return to the bowl.
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Add the remaining ingredients and toss to coat. Let it sit for 5 minutes to allow time for absorption and serve!
