I never would have thought in a million years that I would fall in love with raw fish. That is what is happening with this Poke Bowl Recipe. I am addicted!
Poke shops have been popping up all over my area and I am not mad about it. These little shops are perfect for trying new poke any way you like. But sometimes, you want to make your own and I am here for you!
I wanted my poke bowl recipe to use ingredients that are easy to find and most you probably already have in your pantry!
HOW TO MAKE YOUR OWN AHI POKE BOWL
The most important part of the bowl is the protein. I used Ahi tuna, but you could use salmon. I used 1 pound of tuna steaks that I cut into 1/2 in cubes.
The vegetables I used were thinly sliced cucumber and onion. I used 1/4 of a sweet onion and 1/4 of an English cucumber. You could also add shredded carrots, thinly sliced radish, or shredded red cabbage.
Now the sauce is what makes the poke delicious! I used soy sauce, rice wine vinegar, grated ginger, sesame oil, and Sriracha. A more traditional heat source would be sambal oelek, but who has heard of that? Not me!
Once we get all of that goodness stirred up, we can serve it with cauliflower rice to keep it low carb, or you could go the traditional route and use white rice or noodles.
AHI POKE BOWL TOPPINGS
I simply topped my poke bowls with black sesame seeds and sliced green onion. Some other topping options are avocado, macadamia nuts, pineapple, mango, pickled ginger, seaweed salad, fish eggs, and furikake.
Don’t miss these other easy Loe carb and keto recipes: Italian Cheese Stuffed Chicken Breast, Baked Buffalo Chicken Meatballs, 10 Low Carb Soup Recipes, Fathead Pizza, Lemon Pepper Baked Salmon, Instant Pot Carnitas, Keto Chicken Pot Pie, and Crock Pot Pork Loin.
⭐ Did you make this DIY Ahi Poke Bowl Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
- 1 Pound Ahi Tuna Steaks, cut into 1/2 inch cubes
- 1/4 Sweet onion, sliced thin
- 1/4 English Cucumber, halved and sliced thin
- 1/4 Cup Soy sauce
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Grated ginger
- 1 teaspoon Sriracha
- 1 teaspoon Sesame oil
- Black sesame seeds and sliced scallions for garnish
- Steamed Cauliflower rice for serving
In a large bowl, combine the tuna, onion, cucumber, soy sauce, vinegar, ginger, Sriracha, and sesame oil.
Serve topped with black sesame seeds, sliced scallions and in bowls with cauliflower rice.
per serving not including toppings or rice: 152 calories / 2g fat / 0g sat fat / 3g carbs / 29g protein
I’ve loved this when dining out and your recipe finally gave me a chance to make it at home. Who knew it would be so easy??? Not to mention, delicious!!! Thanks so much!
We’ve been looking for more ways to include fish in our week, so this recipe came at a perfect time! I love how flavorful the tuna is with the soy and sriracha.
Your recipes look amazing. There are not enough meals in the week for me to try as many recipes as I would like to. Thank you.