Go Back Print

Low Carb Poke Bowl

Prep: 15 min
Cook: 10 min
Total: 25 min

Ingredients for 3 servings

  • 1 large head of cauliflower, cut into chunks with leaves removed
  • 1lb sushi grade tuna or salmon
  • 3 green onion stalks, chopped and mainly green part
  • Sauce
    • 8 tablespoons olive oil mayonnaise
    • 3 tablespoons Sriracha (or favorite hot sauce)
    • 2 tablespoons sesame oil
    • 1 tablespoon red chili flakes (optional but recommended, Korean style chili flakes)
  • 2 tablespoons sesame seeds
  • Garnish
    • jalapeno
    • nori
    • wonton chips
    • whatever you like


Step 1

Fill a large pot of water about a 1/4th of the way, then bring to a boil.

Step 2

Add cauliflower florets and chunks to a food processor and pulse blend until it resembles grains of rice.  Note: do not just blend as the cauliflower will be too fine.  Add the cauliflower to a mesh strainer, then set it over the pot of boiling water (it should not be touching the water).  Cover with a lid then allow it to steam for 10 – 15 minutes.  Once it finishes, set aside to cool, ideally in the fridge.

Step 3

Mix together the ingredients for the sauce.  Set aside.

Step 4

Use a knife to thinly and finely dice, almost mince, the tuna, then add to a bowl along with the green onions and the sauce. Fold everything together.

Step 5

Once the cauliflower has completely cooled and is maybe chilled, bring everything together.  Evenly divide the rice among 4 portions, then top with poke.  Add about 2 teaspoons of sesame seeds to each one then add your favorite toppings.

Step 6