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Wishing their was a low carb spicy tuna roll option at your favorite sushi restaurant?! Look no further, this ahi tuna poke bowl recipe with spicy mayo gives you all the spicy tuna flavor you want right at home – without the carbs. My homemade keto poke bowl is made with cauliflower rice instead of white rice, which lowers the carbs and ups the nutrients. It’s similar to ahi tuna salad, but in rice bowl form!
Truth be told, I’m not a huge raw fish person. (I often make my keto sushi using smoked salmon instead.) The inspiration for this ahi poke bowl came from Lesley from my team – she shared with me that she made a keto version with cauli rice a few months back, and right away I thought, I’ll bet readers would love that!
So, here it is. My husband had this whole30 poke bowl recipe 3 times this past week and can’t get enough of it – and I hope you feel the same way. (But if raw fish isn’t your thing, browse my other keto recipes for a better fit.)
What Is An Ahi Poke Bowl?
An ahi tuna poke bowl can easily be described as sushi in a bowl! Traditional tuna poke bowls are typically just the fish, but poke restaurants started showing up in the mainland (they started in Hawaii!) and served up the fish with rice, fish, and a number of toppings.
What are ahi poke bowl ingredients?
The ingredients in this keto ahi poke bowl are:
- Cauliflower rice
- Marinated ahi tuna
- Veggie toppings: avocado, cucumber, radish
- Garnishes: spicy mayo, green onions, sesame seeds
How To Make A Keto Poke Bowl
Making an at-home poke bowl is possible, and it’s easier than you might think! This keto friendly poke bowl has layers of cauliflower rice, seasoned ahi tuna, fresh veggies and of course, a spicy sauce. Here’s how we make it:
- Season ahi tuna. In a medium bowl, whisk together coconut aminos (learn why I avoid soy sauce here), lime juice, and sesame oil. Add tuna and toss to coat. Cover and refrigerate.
TIP: Refrigerate the fish for up to 2 hours. You don’t want to leave it for longer or overnight, because this would cook the fish (that’s how ceviche is made).
- Cook cauliflower rice. In this keto poke, we’re swapping out white rice for cauliflower rice. (Learn how to make cauliflower rice here.)
- Make spicy mayo sauce. Do you love spicy tuna and/or spicy salmon sushi? This is the sauce! Don’t skip it.
- Slice avocado. Cut the avocado in half and make thin slices lengthwise. Then, use a spoon to scoop them out:
- Assemble homemade poke bowls. Divide cauli rice into bowls and top with cucumber, radish, avocado, and tuna.
- Garnish. Drizzle with spicy mayo and garnish with green onions and sesame seeds if desired.
Poke Bowl Recipe FAQs
Are ahi poke bowls healthy?
Yes, these homemade tuna poke bowls are packed with veggies, protein, and healthy fats. Most poke is served over white rice, but we’re using cauliflower rice here which adds in more fiber and more nutrients.
Is poke keto?
Most poke itself is keto, if you’re looking at just the fish. When poke is served as a bowl, it’s typically served over rice, which isn’t keto friendly.
But yes, this easy poke bowl recipe is keto. Each serving has just 7.7 grams net carbs in poke bowl, which is an entire meal.
How many calories in an ahi poke bowl?
Each serving of this cauliflower poke bowl has 450 calories, making it the perfect size for a filling keto lunch or dinner.
Is a poke bowl cooked?
No, the ahi tuna in poke bowls is not cooked, just marinated. This is why it’s important to use sushi grade tuna. Sushi grade tuna has always been frozen at some point, which kills any parasites. (If you’re looking for cooked tuna, try keto tuna casserole instead!)
Ahi Tuna Poke Bowl Storage Instructions
Can you make ahi tuna poke bowl recipe ahead?
You can prep some of the ingredients in this ahi poke bowl recipe ahead, but because raw fish is involved, it’s best assembled right before serving. Here’s what you can make ahead:
- Cook cauliflower rice
- Slice cucumbers, radishes, and green onions
- Mix up the ahi tuna marinade (be sure not to marinade the fish for longer than 2 hours!)
- Mix up the spicy mayo
How to store ahi tuna poke bowls
Store the homemade poke bowl components in the refrigerator for 2-3 days. If the tuna is marinated, it should be eaten within 2 hours.
More Asian Inspired Recipes
If you like this keto poke bowl recipe, you might also like some of these other keto low carb Asian recipes:
- Chicken Stir Fry with Cauliflower Rice – This filling meal is made with a base of cauliflower rice and packed with chicken, colorful veggies, and plenty of flavor.
- Slow Cooker Mongolian Beef – Let the slow cooker do the work this meal has major flavor.
- Asian Turkey Meatballs – Move over Italian meatballs, these are ready in 30 minutes!
- Oriental Asian Coleslaw – This bright and colorful slaw makes a delicious side. Ready in just 5 minutes.
Tools To Make Homemade Poke Bowl
Tap the links below to see the items used to make this recipe.
- Food Processor – The easiest and best way to make cauliflower rice (use the shredding attachment!).
- Squeeze Bottles – These small squeeze bottles are perfect for both storing and using spicy mayo, sugar-free ketchup, bbq sauce, and SO much more.
- Avocado Savers – If you go through as many avocados as we do, you need these. I’m so pleased with how well they work.
Keto Ahi Poke Bowl Recipe
Keto Ahi Poke Bowl Recipe
Learn how to make a homemade poke bowl healthier with cauliflower rice! This keto ahi tuna poke bowl recipe is full of flavor and ready in just 20 minutes.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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.
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.
Squeeze the spicy mayo in a zig-zag pattern over the bowls. If desired, garnish with green onions and sesame seeds.
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Serving size: 1 ahi poke bowl (2 cups), or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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These 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.
Nothing mentions how much vinegar or what kind….
Wholesome Yum M0
Hi Julie, Thank you for catching this! The recipe has been updated, as it uses lime juice instead of vinegar.
Can 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 M0
Hi 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 Holbert0
I 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
I 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!
What 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!
I’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!
My son loves to fish. He just caught some tuna, and I’m taking this as a sign. I gotta make this recipe.
This looks so delicious and I can’t wait to try this! I think I’ll make this recipe this weekend!
Gorgeous, easy, healthy, and delicious! This poke bowl ticks all the boxes for me 🙂 Thanks for another winner!!!
I love poke bowls! Definitely need to try to make own own at home!