Low Carb Poke Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
2 People
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Calories
485 kcal
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Course
Main Course
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Cuisine
Hawaiian
Low Carb Poke Bowl
Description
This Low Carb Poke Bowl is composed of cubed raw ahi tuna marinated briefly in a mixture including green onions, soy sauce, sesame oil, minced ginger, and a touch of sriracha for heat. The marinade allows the fish to absorb balanced savory and spicy notes while remaining fresh and tender. Meanwhile, cauliflower is pulsed or grated into rice-sized pieces and then sautéed with olive and sesame oil until golden brown to create a grain substitute that adds a mild flavor and light texture.
The bowl is assembled by dividing the warm cauliflower rice and topping it with the marinated tuna, followed by fresh chopped cucumber and ripe cubed avocado for contrasting textures—crispness and creaminess. Toasted sesame seeds and sliced nori sheets are sprinkled on top to provide subtle nutty and oceanic notes. A drizzle of sriracha mayonnaise, made from blending mayonnaise and sriracha, adds heat and richness to each bite.
This dish suits those seeking a fresh, flavorful meal with seafood and vegetables without carbohydrates from rice. It is well balanced between the tender raw fish, crisp vegetables, and the soft cauliflower rice, making it filling yet light.
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 ahi tuna cubed, raw
For the cauliflower rice:
- 2 1/2 teaspoons olive oil
- 1/2 teaspoon sesame oil
- 3 cups riced cauliflower see FAQs for instructions)
- salt to taste, sea salt
For the bowls:
- 2/3 cup cucumber roughly chopped
- 1 avocado cubed
- sesame seeds for garnish
- nori sheet for garnish, sliced
- 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 Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 4.1g | 21% |
| Polyunsaturated Fat | 3.2g | 19% |
| Monounsaturated Fat | 13.7g | 69% |
| Cholesterol | 63mg | 21% |
| Sodium | 1204mg | 50% |
| Potassium | 496mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 93mg | 103% |
| Calcium | 5mg | 1% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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