For the Soy-Sauce substitute dressing:
juice of 1 lime
For the Poke bowl
1/2 pound of sushi grade tuna cut into bite size pieces
1/2 a mango cut into small cubes
1 avocado cut into small cubes
1 Persian cucumber cut into thin slices
2 green onions thinly sliced
1 tsp of toasted sesame seeds
1/2 cup of shredded carrots
1/2 cup of red cabbage
12 oz bag of cauliflower rice (we used @traderjoes frozen riced cauliflower )
1 pack of @seasnax for making wraps or to cut into thin ribbons and sprinkle them all over
1- In a large bowl, whisk together the @saucylipsfoods dressing, sesame seeds, 1 tbsp of seaweed crumbs, and the green onions. Add tuna and toss to coat. Refrigerate for 15 minutes.
2- Cook riced cauliflower as instructed in the package and let it cool down while you cut all the fruits and veggies.
3- In a serving bowl, add the rice to the bottom, top with the tuna, and the cut fruits and veggies.
5- when ready eat, mix everything in the bowl and drizzle more of the pineapple/jalapeño sauce if needed. Use the seaweed sheets for making wraps or eat with the chopsticks.