Wednesdays are usually video days, but I’m a little off schedule, because I didn’t get a post yesterday.
That means that next week, I’ll have a What I Ate Today video on Wednesday and today, you get a new recipe!
This recipe was actually inspired by Lu! He’s been telling me that poke bowls are “all the rage” and he wants me to make one! So, here we go: a poke bowl made with spiralized kohlrabi rice!
I was first introduced to poke bowls on a trip to San Clemente, California, where they had the freshest bowl of tuna I’ve ever tasted. I was immediately hooked, but it’s tough to find tuna that fresh on this coast!
I’ve actually made a poke bowl variation before (with cucumber noodles.) If you’re a poke fan, now you have two options! Apparently, there are food trucks all over California and Hawaii with poke? Amazing! All we get in NYC are peanuts and pretzels! Well, that’s an exaggeration, but still – no poke here!
Kohlrabi has such a great mild but refreshing taste, it’s the perfect vehicle to carry the salty, umami flavors in the poke dressing. With a little avocado, we’re sneaking in healthy fats and a creamy and soft texture.
These portions are not meant to be “main courses” – they’re small (about a cup in total), so if you’re looking to make this for a more satisfying lunch or dinner, make a double portion.
I’m cooking up a storm today, because I leave tomorrow morning for Salt Lake City, Utah! Lu and I are going for the weekend for a much-needed getaway trip (the past 3 months have been INSANE!)
We’ve never been winter sporting together before – he’s a snowboarder and I’m a skier, so it’ll be really fun to see what side of each other.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 8 ounces sashimi grade ahi tuna steak, diced into bite-sized pieces
- 1 large kohlrabi (or 2 medium), peeled, Blade D
- 1 ripe avocado, peeled, insides cubed
- 1 tablespoon freshly squeezed lime juice
- pepper, to taste
- For the poke dressing:
- 2 teaspoons toasted white sesame seeds
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce (low-sodium)
- 1 teaspoon rice vinegar
- ¼ heaping cup finely diced scallions
- Place the tuna in a bowl with the poke dressing ingredients. Stir to combine and set aside to marinate.
- Meanwhile, place the kohlrabi noodles into a food processor and pulse until rice-like. Add to a medium bowl with the avocado and lime, and stir to combine. Season lightly with pepper.
- Divide the rice into 4 small bowls and top with equal amounts of the tuna poke. Serve.