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prep time
2 h 10 min
cook time
8 min
ready time
2 h 18 min
Low Carb Tuna Poke Bowl
Tuna poke bowls have invaded every typical foodie’s Instagram feed. The refreshing bowls of rice, pickled veggies, and tender cubes of tuna taste just like you’re eating a giant sushi roll! This super keto-friendly version of a tuna poke bowl is incredibly healthy for you. Aside from lean protein, you get a variety of nutrients from all the vegetables you can pack into each bowl. As you get comfortable with this recipe, you can explore with your favorite toppings in the future!
- Jessica L
Net Carbs
7.6 g
Fiber
4.5 g
Total Carbs
12.1 g
Protein
25 g
Fats
6.3 g
198 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tuna Steak
9 oz, boneless, raw
Soy Sauce
3 tablespoon
Rice Vinegar by Kikkoman
½ teaspoon
Sesame Seeds
1 teaspoon
Ground Fresh Chili Paste by Sambal Oelek
¾ tsp
Cauliflower
18 ounce
Olive Oil
1 tablespoon
Salt
½ teaspoon
Black Pepper
½ tsp
Spinach Raw
¾ ounce
Nori Seaweed Sheets by Sushi Chef
¾ sheet
Cucumber
¾ ounce
Carrots Raw
¼ cup, grated
Ginger Root Raw
¾ tsp
Green Onion Tops
3 teaspoon
Recipe Steps
steps 4
2 h 18 min
Step 1
Dice raw tuna steaks into 1X1 inch cubes. In a plastic bag, gently combine the tuna with the soy sauce, vinegar, sesame seeds, and chili paste. Let the tuna marinate for 2 hours in the fridge.Step 2
To make the cauliflower rice, cut your cauliflower into small pieces and pulse them in a food processor until they mimic grains of rice.Step 3
In a large skillet, saute the cauliflower in the olive oil with salt and pepper for about 3 minutes. This will be just enough to turn the cauliflower slightly golden without over-cooking it. Stir occasionally to avoid burning. Set the “rice” aside to cool when it’s done cooking.Step 4
To prepare your poke bowls, divide the cauliflower rice amongst 3 bowls. Arrange the spinach, roasted seaweed, cucumber, grated carrot, and ginger over the tops of the rice. Finally, distribute the marinated tuna amongst the bowls, drizzling any leftover marinade from the bag over the top. Garnish with green onion. Enjoy!
Comments
BlithesomeKale260880 3 months ago
I fried my cauliflower in coconut oil which added a wonderful flavour!
SplendidMacadamia747810 3 years ago
Most soy sauce is not gluten free. This is important to note.
Hagar the Horrible a year ago
As a substitute use Bragg's Coconut Aminos - totally gluten fee
Pecanfan 3 years ago
I plan on making this tonight, but will add avocado and swap red pepper flakes for the chili paste as I am not a spicy fan.
Crazytad 3 years ago
It was delicious, definitely making this again
Anonymous 4 years ago
I would freeze tuna first if you don't buy from fresh fish vendor to avoid parasites in fresh fish. Most sushi places do so. Word to the wise about any raw fish.
Pansyn 4 years ago
Is something you can prep ahead if time? Or donwe serve immediately?
recipewriter 4 years ago
This is best if served immediately. You may prepare the components of the bowl individually and save separately until you want to put together for your meal.
Julia 5 years ago
What can I use instead of chilli paste?
recipewriter 5 years ago
Some sriracha or crushed red pepper flakes could also work here! If you're not a fan of spicy, you can omit this ingredient as well.
Meimei 5 years ago
Yummy
JoARNP 6 years ago
Very delicious!
Vibcn 6 years ago
I love it!