29
May

Poké Bowls with Sesame-Ginger Sauce

Thanks to my long-time friends at Vital Proteins for partnering with us on this recipe!

 

Are you as big of a fan of sushi or poké as we are? Ryan and I first fell in love with poké when we were living in Hawaii back in 2012 and we were so happy when the trend finally made its way to California a couple of years ago. We tried quite a few places and weren't impressed with the quality of the seafood or toppings, but we did finally have a place open up near us recently that has the best poke we've tried so far on the mainland, so that's exciting! Although I will say – nothing beats authentic, fresh Hawaiian poké at a little hole in the wall shop by the ocean with fish that was caught that morning.

One problem though – about 80% of the ingredients they offer have wheat in them. It's actually quite surprising how many of the standard sushi and poké bowl ingredients use soy sauce or even wheat as a binder. They also use a TON of sugar.

As I mentioned in this Seaweed Salad post, I've been making poke at home for years and have a recipe for it in my first cookbook Against all Grain.  That recipe, along with about 1/4 of the book, was written and photographed while we were living in Hawaii!

I've been working on this new poké bowl recipe for you guys and thought I would amp up the nutritional value to an already nutrient-dense meal by adding some collagen to the sauce. You all know my love for the traditional collagen peptides and how I love to throw them into anything I can. I'm asked frequently how to include collagen in your diet if you do not consume red meat, and these Vital Proteins wild-caught marine collagen peptides are the perfect way to do it! You don't have to use them in a fish-forward recipe like this though and can throw them into smoothies and muffins just like the regular peptides, but I thought this was a great recipe to utilize them in.

Vital Proteins marine collagen is made from the scales of fresh Non-GMO Project verified wild-caught snapper and are highly bio-available, digestible and soluble in cold water. They promote youthful skin, healthier hair, stronger nails, joint health, and bone health and are a great source of the amino acid proline and glycine, which helps promote healthy immune, digestive, and central nervous systems.

Poké bowls are fun because you get to choose your fillings. My favorite fish to use is ahi, but you could use salmon as well. These fillings are some of my favorite, but feel free to add or omit whatever you'd like! I often order from our favorite local spot and bring it home to add this sauce to it as well since all of their sauces are soy-based. If you're going to order from your local restaurant, see below for my gluten-free guide to poke and sushi!

GLUTEN-FREE GUIDE TO POKE/SUSHI

Sauces : often has soy sauce (which includes wheat) and white sugar.

Wasabi Paste: can include Sorbitol, Rice Bran Oil, Sugar, Modified Food Starch, Artificial Flavors, Citric Acid,  Xanthan Gum, and Artificial Colors.

Ginger : the pink ginger at sushi or poke restaurants typically has Red40 food dye, aspartame, and sugar.

Crab : unless it's 100% real crab, artificial crab (or Krab) is white fish that's shredded and usually has wheat as a binder or soy-sauce as a flavor enhancer.

Furikake : some furikake can be safe, but check with the restaurant because a lot of them have a sugar and monosodium glutamate (MSG).

Masago : this is a cheaper version of tobiko (fish eggs), and are dyed to have a vibrant color. They also sometimes inject it with soy sauce for added flavor.

Tempura : anything labeled tempura is fried and uses a wheat-based breading. Occasionally it can be a rice flour coating, so double check.

Seaweed Salad : as mentioned in my post here, this often contains green food dye, sugar, and soy sauce.

Watch my Facebook Live where I show you how I make this recipe below!

 

This post is sponsored by Vital Proteins. I am an ambassador and have been compensated for my participation. However, as always, all opinions are my own and I only promote products and brands that I personally use in my own kitchen. Thank you for supporting sponsors like these so I can continue to create original content and new recipes for you! 

Poké Bowls with Sesame-Ginger Sauce



AUTHOR:

SERVES: 4

Ingredients:

Sauce 

  • 1/2 cup coconut aminos
  • 5 deglet noor pitted dates, or about 1 ounce medjool
  • 1/2 scoop Vital Proteins Marine Collagen Peptides (or any collagen peptides)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly grated ginger
  • 1/4 teaspoon sea salt
  • 4 drops fish sauce
  • 1 scallion, thinly sliced
  • 1/4 teaspoon sesame seeds

Bowls

  • 1 pound sushi-grade ahi tuna, cut into 1-inch cubes
  • salad greens
  • cauliflower rice
  • avocado, diced
  • mango, diced
  • pickled ginger (recipe follows)
  • seaweed salad
  • thinly sliced cucumber
  • sliced jalapeno
  • cilantro
  • sesame seeds
  • chopped macadamia nuts

Instructions:

  1. Place the coconut aminos, dates, collagen peptides, sesame oil, ginger, sea salt, and fish sauce in a blender. Blend on high until completely smooth. Pour into a bowl and stir in the green onions and sesame seeds.
  2. Place the ahi in a bowl and drizzle the sauce over top. Toss to coat.
  3. Place a layer of greens or cauliflower rice on the bottom of each bowl. Top with the ahi and your toppings of choice.


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