This keto poke bowl is fresh meets rich, umami flavors, and offers a healthy, low-carb spin on the traditional poke-over-rice bowl. Keto poke is served over cauliflower rice instead, and topped with fresh vegetables and a creamy, spicy mayo. The flavors are on point and I promise, you won't even miss the white rice!
Better yet, this poke bowl recipe takes less than 20 minutes! Which means it's delicious, quick, and healthy. The trio that makes for meal perfection, am I right?
If you're a fan of poke, homemade low-carb poke bowls are so good, they might even rival your favorite dine-in spot.
They're certainly a favorite in our sushi-loving house. The great thing about this delicious poke bowl recipe is that it's quick meal that's surprisingly easy to make!
And you can always serve it topped with mango avocado salsa for an extra dose of healthy fats and deliciousness. 😉
why this recipe works
Poke (pronounced PO-key or po-KAY) is a traditional Hawaiian dish made of diced, raw fish that is usually tossed in a light sauce or marinade made with minimal ingredients so the flavor of the fish comes through.
Its Hawaiian roots reflect the Japanese influence on Hawaiian culture. And while you can easily find poke at sushi spots and poke restaurants (among many other eateries) it's just as simple to make at home!
This keto poke bowl recipe is inspired by the Hawaiian poke bowl, but it's definitely not authentic.
A poke bowl typically contains a mix of white rice or sushi rice, along with the raw tuna (or raw salmon) with fresh vegetables and other toppings.
We're making some low-carb swaps, here. But the amazing flavors and textures of traditional poke? Not compromising there at all.
This low-carb poke bowl is:
- fresh and flavorful
- a quick and easy nutritious meal
- keto, gluten-free and low-carb diet friendly.
The most important thing to know about this keto poke bowl recipe, is that it requires sushi-grade fish (either ahi tuna or salmon).
"Sushi-grade" (or sashimi grade) simply means the fish is high quality because it was flash-frozen at some point- often on the commercial fishing boat or by the wholesaler. The process of flash-freezing is used to remove any potential parasites from the fish.
There's some controversy about whether sushi-grade matters or not (and how it's actually regulated), but essentially, sushi-grade is considered to be the highest quality of fish and the safest to consume raw.
Depending on where you live, you can usually find sushi-grade ahi easily these days at a specialty grocery store or local fishmonger.
To make this low-carb poke bowl, you will need just a handful of simple ingredients:
- sushi-grade ahi tuna
- cooked cauliflower rice (I cook up frozen riced cauliflower to make this really simple!)
- tamari (gluten-free soy sauce) or coconut aminos
- sesame oil
- green onions
- grated fresh ginger
- minced garlic
- toppings like avocado, edamame beans, black or white sesame seeds, green onion and cucumber
- avocado oil mayonnaise
- red pepper flakes (optional)
To make a salmon poke bowl, simply swap out the ahi tuna for sushi-grade salmon.
a delicious keto poke bowl recipe
This easy poke bowl recipe makes enough for two (large) bowls with a little bit leftover, so if you're serving more than two, scale the recipe as needed.
Making a keto poke bowl is so easy. Surprisingly easy. A must-add to your dinner rotation.
Here's a quick look at the process but be sure to scroll down to the recipe card to read all of the details.
- Make the poke. Use a sharp knife to cut the tuna steaks into ½-inch cubes and place them in a bowl. Add the tamari, sesame oil, sriracha, ginger and garlic (plus some red pepper flakes for heat, if you'd like). Stir the fish until the pieces are evenly coated. Add green onion slices and toss to combine. Set the poke in the fridge while you prepare the rice.
- Make the cauliflower rice. You can opt for fresh or frozen riced cauliflower, but I tend to use frozen cauliflower rice because it's just so much easier. I sauté the cauliflower rice in a bit of sesame oil and add a little tamari.
- Make the spicy mayo. In a small dish, whisk together the mayo and the sriracha until it's blended. You can place it in a squeeze tube or keep it in the dish to spoon out over the bowl.
- Assemble the keto poke bowl. Place the rice into bowls and top with a couple of large spoonfuls of the tuna poke. Add your toppings of choice (I go with avocado, cucumber, edamame beans and more green onion). Drizzle on the spicy mayo and sprinkle the spicy tuna poke bowl with sesame seeds and red pepper flakes (optional).
tips for the best results
- The poke is best when served fresh, so I recommend enjoying it the same day you make it. However, you can keep extra poke refrigerated in an airtight container. It will be good for 1-2 days.
- Customize this ahi poke bowl however you like! A few fun suggestions for you: pickled ginger, fresh watermelon radish, seaweed salad, or strips of nori (edible seaweed).
- If you're not a fan of ahi tuna, you can easily swap it out for sushi-grade salmon! Or make a poke-inspired bowl using cooked chicken or tofu.
This keto poke bowl recipe makes a delicious, healthy meal that is just as tasty as an authentic poke bowl!
Fresh ingredients, nutrient-packed vegetables, and a serving of protein. So many reasons to go back for seconds. 🙂
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- 1 pound sushi-grade ahi tuna
- 3 tablespoons tamari or coconut aminos (divided, save 1 tablespoon for the rice)
- 2 tablespoons sesame oil (divided)
- 4-5 green onions, sliced (reserve some for topping)
- ¼ teaspoon grated fresh ginger
- ½ teaspoon minced garlic
- ½-1 teaspoon sriracha
- 2-3 cups frozen riced cauliflower
- 1 avocado, sliced
- ¼ cup edamame beans
- ½ cucumber, sliced
- black or white sesame seeds (optional)
- red pepper flakes (optional)
- ½ cup avocado oil mayonnaise (I use Chosen Foods)
- 2-3 tablespoons sriracha (adjust to taste)
- Use a sharp knife to cut the tuna steaks into ½-inch cubes and place them in a bowl. Add 2 tablespoon tamari (reserve the extra 1 tablespoon for the rice), 1 tablespoon sesame oil (reserve the extra for the rice), sriracha, ginger, garlic, green onion (set some aside for topping the bowls later), and red pepper flakes (optional). Stir the poke until everything is well-combined. Set it in the fridge while you prepare the rice.
- In a large pan, heat the remaining 1 tablespoon sesame oil over medium heat for about 1 minute. Add the frozen riced cauliflower. Sauté for 5-8 minutes, or until any residual water from the cauliflower has cooked out. Stir in the remaining 1 tablespoon tamari (or coconut aminos) to flavor the rice. Remove the rice from the stovetop.
- Make the spicy mayo by combining the avocado oil and sriracha in a small dish. Adjust to taste as needed. You can transfer it to a squeeze bottle or serve it from the dish.
- Assemble the keto poke bowls by placing 1 to 1-½ cups of cauliflower rice in a bowl. Top it with about ½ cup of poke, avocado slices, edamame beans, and cucumber slices. Sprinkle the bowls with the sesame seeds and red pepper flakes if desired.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 16gSaturated Fat: 3gCholesterol: 0mgSodium: 900mgCarbohydrates: 12gNet Carbohydrates: 4gFiber: 8gSugar: 2gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.