Low Carb Classic Poke Bowl
Savor the fresh, vibrant flavors of our Low Carb Classic Poke Bowl, a healthy twist on the traditional Hawaiian dish. This keto-friendly recipe swaps out rice for lightly sautéed cauliflower rice, creating a low-carb foundation for the star ingredient—succulent sushi-grade ahi tuna marinated in a blend of soy sauce, sesame oil, and rice vinegar. Colorful, nutrient-packed toppings like creamy avocado, crisp cucumber, and spicy radishes add layers of flavor and texture, while toasted sesame seeds and nori strips provide the perfect finishing touch. Ready in just 20 minutes, this quick and easy poke bowl is as visually stunning as it is delicious, making it an ideal option for a light yet satisfying lunch or dinner. Whether you're following a keto lifestyle or simply seeking a fresh and flavorful meal, this recipe is sure to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams sushi-grade ahi tuna
- 2 cups cauliflower rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 stalks green onion
- 1 medium avocado
- 1 small cucumber
- 3 small radishes
- 1 teaspoon sesame seeds
- 1 sheet nori sheets
- optional wasabi paste
Instructions
1. Begin by cutting the sushi-grade ahi tuna into 1-inch cubes and place them in a mixing bowl. Ensure your knife is sharp for clean cuts.
2. Add the soy sauce, sesame oil, and rice vinegar to the mixing bowl with the tuna. Toss gently to combine, then set the bowl aside to marinate while preparing other ingredients.
3. Prepare the cauliflower rice by sautéing it lightly in a pan over medium heat for about 5 minutes, until warmed through but still a bit firm. Turn off the heat and let it cool.
4. Thinly slice the green onions, cucumbers, and radishes. Halve the avocado, remove the pit, and scoop out the flesh into slices.
5. Toast sesame seeds lightly in a dry pan over low heat until they are golden brown and fragrant. This should take about 2 minutes. Stir constantly to avoid burning.
6. Cut the nori sheet into thin strips using kitchen scissors.
7. Assemble the bowls by dividing the cauliflower rice between two bowls. Top with the marinated tuna, arranging it to one side.
8. Arrange the sliced avocado, cucumbers, radishes, and green onions artistically to the side of the tuna, creating a vibrant display.
9. Sprinkle the toasted sesame seeds and nori strips over the top of each bowl.
10. Serve immediately, optionally with a dollop of wasabi paste on the side for those who enjoy a hint of heat.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 11.0 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2616 mg | 56% | |
*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.
