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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Poke Bowl Might Be Even Better Than Takeout
This keto poke bowl is the perfect fix when I’m craving something fresh, flavorful, and a little fancy without putting in a ton of effort. Truthfully, I’m not usually big on raw fish (I’ve made my fair share of smoked keto sushi, though), but this idea actually came from Lesley on my team. She told me she’d been making ahi tuna with my cauliflower rice for a quick low carb dinner, and I had to try it. A few tweaks later, it became a fast favorite in our house. My husband ate it three times in one week! Here’s why I think you’ll love it too:
- All the spicy tuna vibes – This keto poke bowl recipe delivers that bold, savory flavor you’d expect from a spicy tuna roll, with coconut aminos, sesame oil, and a creamy swirl of spicy mayo to bring it all together.
- Easy to prep, no sushi skills needed – No rolling or fancy cuts required. Just marinate the tuna, slice a few veggies, and layer it all into a bowl. I love that I can get a low carb lunch or dinner on the table in under 20 minutes.
- Naturally Low Carb & healthy – Swapping traditional white rice for cauliflower rice keeps these keto poke bowls light, nutrient-dense, and under 8g net carbs per serving.
- Works with whatever protein you like – I use sushi-grade ahi tuna, but if raw fish isn’t your thing, you can use smoked salmon, cooked shrimp, or even tofu. It’s still super flavorful and satisfying.
Let’s just say takeout poke bowls haven’t hit the same since I started making this version. Make them with me.
Ingredients & Substitutions
Here I explain the best ingredients for my keto poke bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.
Ahi Tuna:
- Sushi Grade Tuna – This is the star of the bowl, so choose the best-quality sushi grade ahi tuna you can find. It’s usually flash-frozen to kill parasites, which makes it safe to eat raw. You can often find it at the seafood counter, a local fish market, or in the freezer section in vacuum-sealed packs. I cut it into bite-size cubes so it soaks up the marinade and fits perfectly in every bite. If raw fish isn’t your thing, smoked salmon or cooked shrimp work just as well.
- Coconut Aminos – This is my go-to soy sauce alternative. It adds that salty, umami flavor without the soy or gluten. I love the slightly sweeter undertone, especially paired with the other ingredients.
- Lime Juice – Helps balance the richness of the tuna and adds a fresh citrus note that makes the whole bowl feel lighter.
- Sesame Oil – Adds that classic, nutty poke bowl flavor.
Cauliflower Rice:
- Cauliflower Rice – I use this instead of white rice to keep things low carb. Either fresh or frozen cauliflower rice works great for a keto poke bowl.
- Avocado Oil – You could also use olive oil or even sesame oil for more flavor, but I like to keep it simple here since there’s already sesame in the marinade.
- Sea Salt & Black Pepper
Poke Bowls:
- Vegetables – I slice a cucumber and radish super thin so they add crunch without overpowering the tuna. You can totally mix it up and use shredded cabbage, matchstick carrots, or even sliced jalapenos if you like a kick.
- Avocado – Adds creaminess and healthy fat, which pairs perfectly with the fresh fish and spicy mayo. I like mine just barely ripe so it holds its shape in the bowl.
- Spicy Mayo – This ties the whole bowl together. I make mine with mayo and a little sriracha for just enough heat. If you like yours a little sweet and spicy, add a drizzle of my sugar-free honey.
- Toppings – Totally optional, but I love finishing with these keto poke bowls with green onions and sesame seeds for a little extra flavor and crunch.
How To Make A Keto Poke Bowl
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the tuna. Whisk together the coconut aminos, lime juice, and sesame oil in a bowl. Add the tuna and toss to coat, then pop it in the fridge while you get everything else ready.
- Cook the cauliflower rice. Follow my cauliflower rice recipe here.
- Make the spicy mayo. Stir together mayo and sriracha to your desired heat level. Transfer to a squeeze bottle or a zip-top bag with the corner snipped.
- Assemble the bowls. Layer the cauliflower rice into each bowl, then add the tuna, sliced cucumbers, radishes, and avocado on top.
- Add toppings. Drizzle the spicy mayo over everything, then finish your keto poke bowl with green onions and sesame seeds if you want a little extra crunch.
My Recipe Tips
- It’s easier to slice the tuna into neat cubes when it’s still a little cold or partially frozen. I cut mine into small, bite-sized pieces that are big enough to hold their shape but small enough to get a little of everything in one bite.
- Pat the tuna dry before marinating. A quick pat with a paper towel helps the marinade stick better. Too much moisture can water down the flavor.
- I usually let the tuna chill while I prep everything else, but no more than a couple hours. If you leave it too long, the lime juice starts to cook the fish like ceviche, and we’re not going for that here.
- Everyone handles heat differently, so give the spicy mayo a quick taste first. You can always stir in more sriracha if you like it spicier. Someone once told me their favorite poke place has a sweeter sauce, and if that’s your thing, just mix in about a teaspoon of my sugar-free honey to balance the heat.
- The textures are best when everything is freshly made. I like to keep each part ready to go so I can quickly build the bowls when it’s time to eat.
Keto Poke Bowl
My keto poke bowl is fresh, flavorful, and easy to customize. With ahi tuna, veggies, and cauliflower rice, it’s a light but satisfying meal.
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Ingredients
Tap underlined ingredients to see the ones I use.
Ahi Tuna:
Cauliflower Rice:
Poke Bowls:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, whisk together the coconut aminos, lime juice, and sesame oil. Add the tuna and toss to coat. Cover and refrigerate while you prepare the other ingredients, or up to 2 hours.
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Make the spicy mayo sauce according to the instructions here. Transfer to a small squeeze bottle, or if you don’t have one, use a small zip lock bag with the corner snipped.
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Arrange 4 bowls with 3/4 cup (245g) cauliflower rice in each. Top each with 1/4 cup (40g) cucumbers, 1/4 cup (29g) radishes, 1/4 avocado, and 1/2 cup (115g) tuna.
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Squeeze the spicy mayo in a zig-zag pattern over the bowls. If desired, garnish with green onions and sesame seeds.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 ahi poke bowl (2 cups), or 1/4 entire recipe
- Tips: Check out my recipe tips above to help you prep the tuna just right, get the perfect spicy mayo flavor, and build your keto poke bowl with the best texture.
- Store: Keep the keto poke bowl ingredients in the fridge for 2-3 days, but eat marinated tuna within 2 hours.
- Meal Prep: Prep the cauliflower rice, veggies, marinade (without the fish), and spicy mayo ahead, but assemble fresh!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Poke Bowl
More Seafood Bowls To Try
If you loved this keto poke bowl, here are a few more seafood bowls to try next — all fresh, flavorful, and just as easy to make:
16 Comments
Erin
0Just the recipe I’ve been looking for! Thanks for sharing.
Monica McAndrews
0I tried this recipe yesterday. It was easy and delicious! Thanks for posting it 🙂
Susan
0These poke bowls sound wonderful. I would probably make them into ceviche bowls because we (specifically my husband) don’t eat raw fish. One thing you should know, which I learned in my parasitology class in college, is that it is okay to eat raw saltwater fish, without freezing or other methods to kill parasites. The reason is that the human body is in a fresh-water environment, in which saltwater parasites cannot survive. What you don’t want to eat raw is freshwater fish, because their parasites can survive in you.
Vanessa
0This dish was delicious! The sauce was amazing and all ingredients came together well. I could not find sushi grade tuna in my area so I Just marinated the tuna in the marinade for 30 minutes and cooked it on my blacktop grill. I did pre-dice the tuna into little pieces to marinade. The cauliflower rice was excellent as well.
Julie
0Nothing mentions how much vinegar or what kind….
Wholesome Yum M
0Hi Julie, Thank you for catching this! The recipe has been updated, as it uses lime juice instead of vinegar.
Erin Lambert
0Can extra servings of this be saved in the fridge? If so, for how long. I love tuna and poke but I’m the only one in my household.
Wholesome Yum M
0Hi Erin, Unfortunately, the fish needs to be eaten within two hours, so there isn’t a good way to save it for any longer than that.
Karessa C Holbert
0I love this, but there is a restaurant here that makes this but instead of rice, they use a mix of shredded cabbage and kale, and some romaine. Definitely going to try it this way
jackie
0I really enjoyed it but felt something was missing. The poke bowls that I have had in the past also had a bit of sweetness to them. After a few bites I decided to add some Thai sweet chili sauce. PERFECT! Very filling & satifying and no guilt since cauliflower was substituted for the rice. Will be making this dish again & again! Thanks!
Kim
0What a great dish! It was so easy. I didn’t realize till too late that I had run out of Sriacha, so I improvised: mayo, a bit of sweet Thai chili sauce, sesame oil, the garlic and ginger, then a few drops of Tabasco. Simply awesome. Thanks for another terrific recipe!
Leslie
0I’m totally researching keto recipes right now. Really contemplating on diving in! With recipes like this, it seems like a no-brainer! lol This looks so so delicious!
Maggie Unzueta
0My son loves to fish. He just caught some tuna, and I’m taking this as a sign. I gotta make this recipe.
Beth
0This looks so delicious and I can’t wait to try this! I think I’ll make this recipe this weekend!
Traci
0Gorgeous, easy, healthy, and delicious! This poke bowl ticks all the boxes for me 🙂 Thanks for another winner!!!
Erika
0I love poke bowls! Definitely need to try to make own own at home!