Poke is a classic Hawaiian dish consisting of raw fish and Asian ingredients like sesame oil or soy sauce. Rather than soy sauce, however, tamari is the ideal since it is gluten-free. Alternatively, you may use coconut aminos which has a similar fermented flavor. If you don’t have a spiralizer to create the daikon noodles for the base of the bowl, simply use a vegetable peeler to create long strands of the radish.

Servings: 2
Prep Time: 10 minutes

Ingredients

POKE BOWL
1 daikon radish
¼ lb sashimi salmon Order wild seafood from Wild Alaskan Seafood ($15 off with code TRAILTOHEALTH ) or Vital Choice Seafood (5% off with code 1TRAILTOHEALTH5)
1 avocado, sliced
1 mango, peeled and cubed
1 cucumber, thinly sliced
Sesame seeds

PONZU SAUCE
3 tablespoons tamari or coconut aminos
1 lime, juiced
2 tablespoons orange juice
½ teaspoon garlic powder
1 tablespoon sesame oil

Directions

POKE BOWL
1. Use a spirializer to turn the daikon into noodles. Divide between 2 bowls.

2. Arrange the sashimi salmon, avocado, mango and cucumber in 4 sections on top of each bowl.

3. Garnish with the sesame seeds.

PONZU SAUCE
1. Whisk the tamari (or coconut aminos) with the lime juice, orange juice, garlic powder and sesame oil until combined in a small bowl.

2. Serve the bowls with the sauce immediately.