Keto Classic Poke Bowl
Dive into a world of fresh, bold flavors with this Keto Classic Poke Bowl, a guilt-free twist on the beloved Hawaiian dish! Featuring tender cubes of sashimi-grade ahi tuna marinated in gluten-free tamari, sugar-free mirin, and a hint of sesame, this recipe delivers authentic taste while staying completely keto-friendly. Served over a light and fluffy bed of sautéed cauliflower rice, and topped with vibrant layers of creamy avocado, crisp cucumber, crunchy red cabbage, and fragrant green onions, every bite is a perfect balance of flavor and texture. Finished with a drizzle of sesame oil, a sprinkle of sesame seeds, and a dash of chili flakes for a slight kick, this easy, 20-minute recipe is as visually stunning as it is satisfying. Perfect for a healthy lunch or dinner, this poke bowl will satisfy your sushi cravings without sacrificing your low-carb lifestyle!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 oz Ahi tuna (sashimi-grade)
- 3 tbsp Tamari soy sauce (gluten-free)
- 1 tbsp Mirin (sugar-free)
- 1 tsp Sesame oil
- 2 stalks Green onions
- 1 tbsp Sesame seeds
- 2 cups Cauliflower rice
- 1 small Cucumber
- 1 medium Avocado
- 1 cup Red cabbage
- 1 tbsp Rice vinegar
- 0.5 tsp Salt
- 0.5 tsp Chili flakes
Directions
Step 1
Begin by preparing the cauliflower rice. If using pre-made rice, skip to heating. If starting with fresh cauliflower, grate it or pulse in a food processor to a rice-sized consistency.
Step 2
In a large skillet over medium heat, warm 1 tablespoon of sesame oil and add the cauliflower rice. Stir and cook for about 5 minutes until just tender. Set aside to cool slightly.
Step 3
While the rice is cooling, dice the ahi tuna into small cubes and place into a medium-sized bowl.
Step 4
Thinly slice the green onions and add them to the tuna, along with the tamari soy sauce, sugar-free mirin, and a sprinkle of chili flakes. Toss to coat the tuna evenly. Set aside to marinate for about 10 minutes.
Step 5
Slice the cucumber into thin rounds, shred the red cabbage finely, and cut the avocado into cubes.
Step 6
In two serving bowls, divide the cauliflower rice evenly as a base.
Step 7
Arrange the marinated tuna, cucumber slices, avocado cubes, and shredded cabbage onto each bowl in an appealing manner.
Step 8
Sprinkle each bowl with sesame seeds and drizzle with extra sesame oil if desired.
Step 9
Finish with a touch of rice vinegar and a pinch of salt to taste.
Step 10
Serve immediately, enjoying the fresh flavors and satisfying textures.
Nutrition Facts
| Serving size | (910.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 888.4 |
| Total Fat 44.0g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 113.4mg | 0% |
| Sodium 4434.0mg | 0% |
| Total Carbohydrate 49.7g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 11.5g | |
| Protein 83.8g | 0% |
| Vitamin D 453.6IU | 0% |
| Calcium 176.0mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 2722.3mg | 0% |
Source of Calories