Low Carb Classic Poke Tuna Bowl
Dive into the fresh, vibrant flavors of this **Low Carb Classic Poke Tuna Bowl**, a health-conscious twist on the beloved Hawaiian dish that’s perfect for seafood lovers seeking a lighter option. Featuring tender cubes of sashimi-grade ahi tuna marinated in a savory blend of soy sauce, sesame oil, and rice vinegar, this recipe delivers bold umami tastes in every bite. Paired with nutrient-rich cauliflower rice instead of traditional white rice, it stays low-carb without sacrificing flavor. Crisp cucumber, creamy avocado, and thinly sliced radishes add refreshing texture, while green onions and sesame seeds enhance the aromatic appeal. Customize your bowl with optional toppings like seaweed salad and a drizzle of sriracha sauce for a pop of heat. Ready in just 25 minutes, this vibrant, gluten-free dish makes healthy eating effortless and delicious, ideal for lunch or dinner.
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Recipe Information
Ingredients
- 500 grams sashimi-grade ahi tuna
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- 1 cup cucumber, diced
- 1 avocado, diced
- 3 radishes, thinly sliced
- 3 cups cauliflower rice
- 1 cup seaweed salad (optional)
- 1 teaspoon sriracha sauce (optional)
Instructions
Start by preparing the ahi tuna. Cut the sashimi-grade tuna into small cubes, around 1-inch in size, and place them in a medium mixing bowl.
Add soy sauce, sesame oil, rice vinegar, and sesame seeds to the bowl with tuna. Mix gently to evenly coat the tuna cubes with the marinade. Cover and refrigerate for at least 15 minutes to let the flavors meld.
While the tuna is marinating, prepare the vegetables. Dice the cucumber and avocado, slice the radishes thinly, and chop the green onions.
In a skillet over medium heat, warm the cauliflower rice for about 5 minutes, stirring occasionally until it is heated through. You may want to add a pinch of salt for taste.
To assemble the poke bowls, start by distributing the cauliflower rice evenly among four bowls.
Add a generous helping of marinated tuna to each bowl, followed by the diced cucumber, avocado, sliced radishes, and a sprinkle of green onions.
For an optional touch, add a scoop of seaweed salad to each bowl.
Top each bowl with a drizzle of sriracha sauce if you like a kick of spice.
Serve immediately and enjoy your healthy, low-carb poke bowl!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 22.8 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 673 mg | 52% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5501 mg | 117% | |
*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.
