Hello, keto poke bowl! It’s definitely a thing, and thank goodness for that. This keto poke bowl recipe is a tasty, low-carb spin on one of my favorite dishes ever. Swap the standard rice for a low-carb cauliflower rice, add the ahi tuna poke, some fresh toppings and a spicy mayo, and you have a keto poke bowl that rivals even your favorite dine-in spot. 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?
what is poke?
Poke (pronounced PO-key or po-KAY by Hawaiians) 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 poke is easy to find at most restaurants (especially sushi joints) anywhere in the U.S., it’s just as simple to make at home!
my poke bowl recipe
My low-carb version is inspired by the Hawaiian poke bowl, but it’s definitely not authentic. Poke is traditionally served over rice and we’re making some keto-friendly swaps here. But I promise, it’s just as tasty, and you won’t even miss the rice!
ingredients for a keto poke bowl
First, make sure you are using sushi-grade ahi tuna (or salmon) to make poke. Sushi-grade simply means the fish was flash-frozen right on the commercial fishing boat or by the wholesaler– a process to remove potential parasites. You can usually find sushi-grade ahi easily these days at a specialty grocery store or local fishmonger due to its popularity. There’s some controversy about whether sushi-grade matters or not (and how it’s actually regulated), but I always view sushi-grade as the safest method of raw consumption.
To make this low-carb poke bowl, you will need:
- sushi-grade ahi tuna
- cooked cauliflower rice (I cook up frozen riced cauliflower to make this really simple!)
- tamari (a type of soy sauce that is gluten-free) 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
- sriracha and some avocado oil mayonnaise to make the spicy mayo
- red pepper flakes (optional)
This poke bowl recipe makes enough for two (large) bowls with a little bit leftover, so if you’re serving more than two, you can scale the recipe as needed.
Making a keto poke bowl is so easy. Surprisingly easy. Like, a must-add to your dinner rotation.
Here’s the process:
- Make the poke. Use a sharp knife to cut the tuna steaks into 1/2-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 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 keto poke bowl with sesame seeds and red pepper flakes (optional).
tips for the best keto poke bowl
- 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 and it will be good for up to two days.
- Customize this low-carb poke bowl however you like! A few fun suggestions for you: pickled ginger, fresh watermelon radish, 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 poke bowl recipe makes a delicious, keto poke bowl that is just as tasty as a rice-based bowl, but totally guilt-free!
It’s a healthy poke bowl made with fresh ingredients, nutrient-packed veggies, and a serving of protein. So many reasons to go back for seconds. 🙂
you might also love…
- Keto teriyaki chicken meatballs and broccoli is a quick and simple weeknight dinner that will get rave reviews from the whole family!
- Filipino chicken adobo + garlic green beans is one of my favorite meals! I grew up on chicken adobo and adapted my mama’s recipe to make it more keto-friendly.
- This low-carb beef bulgogi is make with no refined sugar! It’s a delicious, Korean-inspired dish that, come to think of it, I need to make again SOON.
- 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)
- 1/4 teaspoon grated fresh ginger
- 1/2 teaspoon minced garlic
- 1/2-1 teaspoon sriracha
- 2-3 cups frozen riced cauliflower
- 1 avocado, sliced
- 1/4 cup edamame beans
- 1/2 cucumber, sliced
- black or white sesame seeds (optional)
- red pepper flakes (optional)
- 1/2 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 1/2-inch cubes and place them in a bowl. Add 2 tbsp tamari (reserve the extra 1 tablespoon for the rice), 1 tbsp 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 tbsp 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 1-1/2 cups of cauliflower rice in a bowl. Top it with about 1/2 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.