Poke Bowl

Poke Bowl

Poke is a traditional Hawaiian dish with roots in Japan. It is made from raw ahi tuna that has been marinated in coconut aminos and other aromatics. Poke is usually served as a “poke bowl,” which includes a base of rice (cauliflower rice for Bone Broth Diet followers) accompanied by sliced or diced vegetables such as cucumber, jalapeño peppers, radishes, avocado, red onion or scallions, tomatoes, cabbage, or lightly steamed broccoli.

Scroll down for Dr. Kellyann diet/program compatibility.

Prep time: 15 min • Yield: 4-6 servings


For poke marinade:

  • ¼ cup coconut aminos, plus extra for serving
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons freshly squeezed lime
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon or more Sriracha or ½ teaspoon or more crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 1 green onion, white and green parts, very thinly sliced
  • 1 pound fresh ahi tuna, preferably sushi grade, cut into ¼- to ½-inch chunks

Accompaniments (select as many of these ingredients as you like):

  • Cauliflower rice
  • Cucumber, diced
  • Jalapeño peppers, sliced into rounds or minced
  • Radishes, sliced into rounds
  • Avocado, diced
  • Red or green onions, thinly sliced
  • Tomatoes, diced
  • Cabbage, shredded
  • Broccoli florets, blanched and chilled
  • Coconut aminos

Dr. Kellyann Bone Broth


Whisk together aminos, oil, lime juice, orange juice, Sriracha/red pepper flakes, sesame seeds, and green onions in a nonreactive bowl. Add the tuna and mix together so all the tuna is coated with the sauce. You can serve immediately or marinate in the refrigerator for up to 2 hours.

Build a poke bowl by starting with ½ cup or more cold or room temperature cauliflower rice, optionally sprinkled with coconut aminos. Top with poke and any combination of sliced or diced vegetable accompaniments. You can also serve in a lettuce cup or over cauliflower rice. Enjoy this poke on the day that it is made.

Aluminum, copper, iron, and steel (not ‘stainless’ steel) are all reactive to acidic or alkaline foods. Glass, stainless, and ceramic are nonreactive.

Buy your tuna fresh from a reputable market. If possible, try to get sushi-grade ahi. Tell the vendor you will be serving the fish raw. Don’t be shy about asking questions so you get the freshest fish possible. Almost all fish is frozen on the fishing boat as soon as it is caught, so it’s best not to refreeze it after purchasing.

Poke is sometimes accompanied by a hot and spicy mayonnaise. To make this sauce, combine ½ cup avocado mayonnaise with 1½ tablespoons Sriracha. Optionally add 1 teaspoon coconut aminos for more umami flavor.

Raw fish should be eaten on the day it was prepared.

Dr. Kellyann Diet & Program Compatibility

This dish is compatible with:

  • Bone Broth Diet
  • 10-Day Belly Slimdown (as one of your meals)
  • 80/20 Maintenance/Bone Broth Lifestyle