This Low-Carb Poke Bowl is the perfect meal when you’re craving something light yet full of flavor.
Picture this: a sunny kitchen, the aroma of soy sauce wafting through the air, and your partner’s keto-loving cousin patiently waiting at the counter, stomach growling.
Cooking for others is definitely my love language, and I thrive on the challenge of catering to different diets. With my partner’s shellfish allergy, his cousin’s keto diet, and a host of other intolerances in the family, it’s always exciting when we find new ways we can cook our favorite meals to suit these limitations.
This poke bowl truly has it all—except the carbs! It’s loaded with refreshing flavors, vibrant colors, and just the right kick of heat to keep things exciting. Umami-rich raw Ahi tuna, creamy avocado, crisp cucumber, and a spicy mayo drizzle are all nestled on a bed of golden, nutty cauliflower rice.
Two bowls, one pan, minimal prep, and dinner’s ready faster than anyone can ask, “Is this keto?”
Is This Low-Carb Poke Bowl Healthy?
If that means fresh, colorful, and packed with healthy fats, then yes, this poke bowl is definitely a wholesome choice. Ahi tuna is a lean protein source boasting omega-3 fatty acids, and it pairs perfectly with fiber-packed cauliflower rice and avocado’s heart-healthy monounsaturated fats.
Want to make this recipe even healthier? Swap the mayo for Greek yogurt to add a protein hit to the spicy drizzle, and opt for a low-sodium soy sauce or coconut aminos if you’re on a low-sodium diet. You can also customize your poke bowl with whatever fresh veggies you prefer; my favorites are some bell peppers or radishes for extra crunch and vitamins.
How To Choose The Best Tuna
When it comes to ahi tuna, freshness is absolutely essential—especially if you’re serving it raw. Tuna can be labeled as “sashimi-grade” or “sushi-grade.” These terms indicate that the fish has been frozen to a temperature low enough to kill parasites, making it safe for raw consumption. If you’re unsure, don’t hesitate to ask your local fishmonger or a knowledgeable staff member at a reputable grocery store—they can help you pick the best quality.
When selecting your tuna, look for firm flesh with a rich, natural sheen. It should smell clean, like the ocean, rather than overly “fishy.” A deep, dark red color is ideal, as it signifies freshness. Steer clear of any tuna with a dull, grayish hue, as this is a sign it’s past its prime.
How To Make Ahead And Store
Keep the poke bowl components separate if you can. Store the marinated tuna in an airtight container in the refrigerator for up to 48 hours. Bear in mind that a longer storage time will affect the color, as the acid in the marinade will “cook” the fish. Cauliflower rice can be refrigerated for up to 3 days or frozen for up to 1 month. Avocado doesn’t store well, so add it fresh when you’re ready to eat.
Serving Suggestions
Feel free to customize this recipe to your heart’s content! I love to turn the cucumbers into a Din Tai Fung Cucumber Salad when I have the time, and I always have jars of Pickled Red Onions or Pickled Radish on hand for garnishing meals like this.
To shake things up, consider adding Filipino Adobo Eggs or Soy Sauce Eggs to the bowl for extra protein-rich umami, or make your own Teriyaki Sauce to counter the spicy mayo.
Ingredients
For The Tuna:
- 4 tablespoons green onions thinly sliced
- 1 teaspoon soy sauce
- 3/4 teaspoon sesame oil
- 1/4 teaspoon ginger minced
- 1/4 teaspoon sriracha
- 8 ounces raw ahi tuna cubed
For The Cauliflower Rice:
- 2 1/2 teaspoons olive oil
- 1/2 teaspoon sesame oil
- 3 cups riced cauliflower see FAQs for instructions)
- Sea salt to taste
For The Bowls:
- 2/3 cup cucumber roughly chopped
- 1 avocado cubed
- Sesame seeds for garnish
- Sliced nori sheet for garnish
- 1 1/2 tablespoons mayonnaise
- 1/2 tablespoon sriracha
Instructions
- In a medium bowl, combine all the tuna ingredients, cover with a lid or plastic wrap, and chill for at least 10 minutes in the refrigerator, or up to 1 hour.
- To make the rice, heat a large skillet on medium-high heat. When hot, add the olive oil and sesame oil. When the oil begins to smoke, add in the cauliflower rice and sauté, stirring occasionally, until golden brown, about 10 minutes. Season with a pinch of salt.
- Divide the rice between two bowls, then add the tuna, followed by the cucumber and avocado. Garnish with sesame seeds and nori if desired.
- Mix the mayo and sriracha together until smooth and drizzle over the bowls before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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