This is an AWESOME way to get some great protein not to mention much needed DHA. See nutritional tidbit below.
- 1/4lb sashimi grade ahi tuna (or 1/2lb if you are only using one kind of fish)
- 1/4lb sashimi grade sake salmon (or 1/2lb if you are only using one kind of fish)
- 1 ripe avocado
- 1-2 green onions
- coconut aminos or gluten free tamari
- wasabi powder or prepared wasabi (make sure you check ingredients for additives)
To make this you absolutely have to buy sashimi grade. I was able to find this at Whole Foods in the area with the smoked fish. Buy 1/4-1/2 lb of tuna, salmon, or both if you would like the combination. Cut them into 1/2in or 3/4 in cubes (make sure to remove skin if it is still attached). Place in a bowl and cut up an avocado into sizes similar to your fish (as you can see in the picture, I did not practice what I preach on this one since my husband was cutting fish and I wasn’t about to tell him how to do it). Cut green onions over the top (however much you like).
Since soy sauce or ANY soy (tofu etc) is prohibited, you can use coconut aminos as a substitute. If you cannot find this, you can choose gluten-free tamari (found in most grocery stores) as it is still better than regular soy sauce which almost always contains wheat, and therefore, gluten. Do not add the soy to the serving dish. It is best prepared for each individual since some will want added wasabi at varying strengths. Mix your soy substitute with prepared wasabi until it is the preferred spiciness. Then pour over your individual serving of poke and toss.
Nutritional Tidbit: Very small amounts of DHA may be made in the body from an essential fatty acid, linolenic acid, but the amount made is probably low and most DHA comes from our diet. DHA is mainly found in animal products such as fish, eggs and meats.
Oily fish, such as mackerel, herring, salmon, trout, sardines, pilchards, are the richest dietary source of EFAs, containing 10 to 100 times more DHA than non-marine food sources such as nuts, seeds, wholegrains and dark green, leafy vegetables. Those who follow a strict vegetarian are most likely to have a low DHA level. The only rich vegetable source of DHA is algae.