I’m a bit obsessed with poke bowls because they’re a perfect healthy snack or meal. Sadly for me, though, most of the poke bowls served in restaurants are made with traditional soy sauce, a surprising source of gluten. I made this one using Tamari, which is a fine substitute, but you could also use soy sauce or coconut aminos. The strong, salty Tamari flavor masks the cannabis, which is great for folks who don’t love hashy tastes. With only two teaspoons of cannabis-infused olive oil and not much fat in the recipe, this dish delivers a mild, gentle experience that won’t knock you off your feet. That’s great for me—because I usually want seconds of this one!
Cannabis-Infused Tuna Poke
2 ounces raw sashimi-grade tuna, cut into cubes
1 to 2 tablespoons dried nori, minced
1/4 cup red onion, minced
1/4 cup dried sour cherries
1 green onion, thinly sliced
2 tablespoons gluten-free Tamari sauce
2 teaspoons cannabis-infused extra-virgin olive oil
1 teaspoon sesame seeds
Sea salt and freshly ground black pepper, to taste
2 cups cooked brown rice
Put tuna, nori, onion, dried cherries, Tamari, olive oil, and sesame seeds in a medium bowl. Toss gently until well combined.
Season with salt and pepper to taste.
Place rice in bottom of each bowl and spoon tuna mixture on top. Top each bowl with green onions and serve.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook