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.
Prep Time: 10 minutes
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.
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.
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