Sugar-Free Tuna Poke Bowl
Delight in the fresh, wholesome flavors of this Sugar-Free Tuna Poke Bowl, a guilt-free twist on the classic Hawaiian dish that highlights sashimi-grade ahi tuna and vibrant, colorful veggies. Marinated in a savory blend of coconut aminos, toasted sesame oil, and unsweetened rice wine vinegar, this poke bowl skips the added sugars without sacrificing bold, umami-packed flavor. Served on a bed of cauliflower rice and topped with crisp cucumber, creamy avocado, crunchy radishes, and a sprinkling of nori and sesame seeds, this low-carb, gluten-free meal comes together in just 20 minutes. Perfect for health-conscious sushi lovers, it’s a nutrient-dense, protein-rich option that’s as stunning to serve as it is satisfying to eat!
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Recipe Information
Ingredients
- 300 grams sashimi-grade ahi tuna
- 4 tablespoons coconut aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice wine vinegar (unsweetened)
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon sea salt
- 2 stalks scallions (green onion), finely sliced
- 1 medium cucumber, thinly sliced
- 1 large avocado, diced
- 4 small radishes, thinly sliced
- 2 cups cauliflower rice (steamed or raw)
- 1 sheet nori sheets, shredded
- 1 teaspoon sesame seeds
Instructions
1. Begin by preparing the tuna. Dice the sashimi-grade ahi tuna into bite-sized cubes (about 1/2 inch). Place the cubes in a medium-sized bowl.
2. In a separate small bowl, make the marinade by whisking together coconut aminos, toasted sesame oil, rice wine vinegar, red chili flakes, and sea salt.
3. Pour the marinade over the diced tuna and gently toss to coat. Cover the bowl with plastic wrap and refrigerate for 15 minutes to allow the flavors to meld.
4. While the tuna marinates, prepare the vegetables. Thinly slice the cucumber and radishes, dice the avocado, and finely slice the scallions.
5. If using raw cauliflower rice, lightly steam it for 2-3 minutes to soften slightly, or keep it raw for a crunchier texture. Divide the cauliflower rice between two bowls as the base of your poke bowl.
6. Once the tuna is done marinating, divide it evenly between the two bowls, placing it on top of the cauliflower rice.
7. Arrange the cucumber, radishes, and avocado around the tuna in an aesthetically pleasing manner. Sprinkle the shredded nori, scallions, and sesame seeds on top as garnish.
8. Serve immediately and enjoy your sugar-free tuna poke bowl!
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 25.8 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3802 mg | 81% | |
*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.
