A low sodium, paleo-friendly version of Hawaii's most popular appetizer that transports you to the islands.
Course:
Appetizer or Main
Cuisine:
Hawaiian
Servings: 4servings
Author: Priscilla
Ingredients
1 1/4poundssushi-grade Ahi tuna
2tablespoontoasted sesame oil
1tablespoonrice vinegar
2clovesblack garlicsmashed
1teaspoonfresh ginger
1teaspoonWorcestershire sauce
1teaspoonCoconut Aminos*
Garnish:
1/2sheet noritorn into small pieces
Togarashi spice
Sesame seeds
2green onionssliced
Chopped macadamia nuts
Thinly sliced cucumber
Instructions
Cut Ahi tuna into 1/2-inch cubes.
Mix all ingredients in a bowl. Add the ahi and mix gently to coat the fish.
Serve over rice for a poke bowl, with fried wonton chips, or alone with chilled thinly sliced cucumber.
Recipe Notes
*Coconut Aminos can be found at natural food stores. It is soy-free, often used as a substitute for soy sauce in paleo recipes, and has far less sodium than even low-sodium soy sauce.