Poke is one of the best bits of Hawaiian cuisine, but the rice base doesn’t make it exactly keto-friendly. In this version, though, you get all the best parts of poke—ahi and soy (replaced here with coconut aminos)—over cauliflower rice! Add your favorite toppings to complete the bowl and you have a total keto poke bowl winner on your hands.
The mixture is what brings out the amazing flavors of fish and the longer you marinate, the more flavor it has! When we visit my father in Hawaii we will go to the local market and collect the freshest fish you can buy. I cannot even explain how amazing this is. The fish litterally melts in your mouth! And knowing that its totally keto friendly is a treat in itself. If you ever get a chance to get to Hawaii, do yourself a favor and try out the pokes they have- they won’t disappoint.
I am big fan of fresh Ahi, but if you can’t find any where you live, you can use salmon or even cooked shrimp is ok for this dish. And if you are not in the mood for cauliflower rice, you can choose the konjac noodles instead or just plain lettuce or even go without the layering all together as the fish is really the star of this keto poke bowl dish!
Another fan favorite if you love ahi is our herb lime ahi that is lightly grilled to perfection and makes an amazing keto dinner meal!
TUNA POKE BOWL
- 1/2 pound tuna sushi-grade, skinless, boneless (salmon is ok to use)
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon lime juice or substitute with lemon juice
- 1 teaspoon rice vinegar or substitute with coconut vinegar
- 1 teaspoon Sriracha
- salt to taste
- 1/2 teaspoon ginger freshly grated (or use half as much if substituting with ground ginger)
- 1 chile pepper sliced
- 2 spring onions sliced
- 1 avocado diced
- 1 tablespoon sesame seeds
Cauliflower Rice Base
- 2 cups cauliflower rice
- 1 tablespoon coconut oil
- 1 tablespoon rice vinegar or substitute with coconut vinegar
- 1/4 teaspoon salt
- cucumber slices to preference
- avocado slices
- slices of marinated ginger
- crab meat
- seaweed salad
- wasabi paste
- sliced green onions
- Start by making your marinated tuna. Cut your tuna into 1/2-1 inch pieces, placing them in a mixing bowl. In another bowl, mix the coconut aminos, olive oil, sesame oil, lime juice, rice vinegar, Sriracha, and salt to taste, before tossing the mixture into the bowl with the tuna. Add your ginger, chile pepper, spring onions, and avocado, as well as half of your sesame seeds (reserving the other half for topping).
- Let marinade in the refrigerator while you prepare your cauliflower rice.
- While that marinates, prepare your cauliflower rice. Place your cauliflower rice in a hot pan greased with coconut oil, cooking 5-7 minutes over medium-high heat, stirring regularly to prevent sticking or burning.
- As that cooks, mix the vinegar and salt in a small bowl; once the cauliflower rice is done, place it in a bowl, stirring in the vinegar mixture.
- To assemble your poke bowls, divide your cauliflower rice between two bowls, before placing your marinated tuna mixture on top, topping with sliced cucumber and the reserved sesame seeds.
- Chopping knife
- Cutting board
- Mixing bowl
- Additional bowls
- Large frying pan
- Serving bowls