Low Carb Classic Ahi Tuna Poke Bowl
Dive into the fresh, vibrant flavors of this **Low Carb Classic Ahi Tuna Poke Bowl**, a healthy twist on the beloved Hawaiian dish! Perfect for sushi lovers and low-carb enthusiasts alike, this recipe swaps traditional sushi rice for nutrient-packed cauliflower rice, creating a light yet satisfying base. Tender, sushi-grade ahi tuna is marinated in a umami-rich blend of soy sauce (or tamari), sesame oil, and rice vinegar, enhancing its natural sweetness and melt-in-your-mouth texture. Crisp cucumber, creamy avocado, peppery radishes, and tangy pickled ginger provide bursts of flavor and satisfying crunch, while a sprinkling of sesame seeds and a drizzle of sriracha add the perfect finishing touches. Ready in just 25 minutes, this quick and effortless poke bowl is a vibrant, gluten-free, and keto-friendly meal that's perfect for lunch, dinner, or meal prepping!
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Recipe Information
Ingredients
- 250 grams Ahi tuna, sushi-grade
- 2 cups Cauliflower rice
- 2 tablespoons Soy sauce or tamari (low-sodium for a healthier option)
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 2 stalks Green onions, thinly sliced
- 1 whole Avocado, diced
- 1 medium Cucumber, diced
- 3 whole Radish, thinly sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Pickled ginger
- 1 teaspoon Sriracha sauce
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Begin by preparing the cauliflower rice. If using fresh cauliflower, cut it into florets and pulse them in a food processor until it resembles rice. If using pre-packaged cauliflower rice, skip to the next step.
In a frying pan, heat a small amount of sesame oil over medium heat. Add the cauliflower rice and cook for about 5 minutes, stirring occasionally, until slightly tender. Season with a pinch of salt and pepper. Remove from heat and set aside to cool.
Cut the ahi tuna into 1/2-inch cubes and place them in a medium-sized bowl.
In a separate small bowl, whisk together soy sauce or tamari, sesame oil, and rice vinegar to make the marinade.
Pour the marinade over the ahi tuna, ensuring each piece is coated. Let it sit for at least 10 minutes to allow the flavors to meld.
As the tuna marinates, prepare the toppings: thinly slice the green onions, dice the avocado and cucumber, and slice the radishes.
To assemble the poke bowl, divide the cauliflower rice between two bowls as the base.
Top each bowl with the marinated ahi tuna, then distribute the green onions, avocado, cucumber, and radishes evenly between the two bowls.
Garnish each bowl with sesame seeds, pickled ginger, and a drizzle of sriracha sauce.
Serve immediately, and enjoy your fresh and healthy low carb poke bowl!
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 11.0 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2759 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
