Madeleine Hull
Ahi poke is a classic Hawaiian dish that can be made keto-friendly by substituting cauliflower rice for traditional white rice. The keto version of this dish typically includes raw ahi tuna, avocado, cucumber, radish, and a spicy sauce. It is a delicious and healthy option, packed with protein, vegetables, and healthy fats. The tuna should be sushi-grade, previously frozen to kill any parasites, and can be seasoned with soy sauce, vinegar, sesame oil, or citrus flavours.
| Characteristics | Values |
|---|---|
| Can you eat ahi poke on keto? | Yes |
| Types of keto-friendly ahi poke | Bowl, Salad |
| Ingredients | Ahi tuna, avocado, cucumber, radish, cabbage, carrots, edamame, green onion, sesame seeds, seaweed, tofu, lime juice, coconut aminos, cilantro, pili nuts, spicy mayo, cauliflower rice |
| Nutritional information | 7.7 grams net carbs per serving, 450 calories per serving |
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What You'll Learn
Ahi Poke Bowl Ingredients
Ahi poke bowls are a Hawaiian dish that has gained popularity in California and the rest of the US. The dish typically consists of raw, cubed ahi tuna marinated in a soy and vinegar-based sauce, served with rice and various toppings.
To make an ahi poke bowl, start by preparing the tuna marinade. In a medium-sized bowl, whisk together soy sauce, rice vinegar, sesame oil, and green onions. You can also add crushed red pepper flakes, sesame seeds, and macadamia nuts for extra crunch and flavour. Cut the ahi tuna into 1/4-inch cubes and place them in the bowl with the marinade. Toss gently to coat the tuna evenly. Cover the bowl and refrigerate for at least 2 hours to allow the flavours to develop.
While the tuna is marinating, prepare the rest of the ingredients. Cook the rice according to the package instructions, or use cauliflower rice for a low-carb option. Chop your desired vegetables, such as cucumbers, radishes, carrots, avocado, and pickled ginger. You can also add a creamy spicy sauce to your bowl by mixing mayonnaise and sriracha.
To assemble the bowl, place the rice in a serving bowl and top it with the marinated tuna. Add your desired vegetables and toppings, such as seaweed, crab meat, or furikake. Drizzle the spicy sauce over the bowl and garnish with green onions and sesame seeds. Serve immediately and enjoy your homemade ahi poke bowl!
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Carb Count
The carb count of a meal is an important consideration for those on a keto diet. Ahi poke bowls typically consist of raw fish, rice, and various toppings and sauces. While the fish and toppings are usually keto-friendly, rice is not. Therefore, to make an ahi poke bowl keto-compliant, it is recommended to substitute rice with cauliflower rice or spiralized zucchini.
A keto-friendly ahi poke bowl recipe with cauliflower rice has a carb count of 7.7 grams of net carbs per serving. This carb count is significantly lower than that of a traditional ahi poke bowl served with rice. By using cauliflower rice instead of white rice, the carb count is lowered while the fiber and nutrient content are increased.
Some toppings and sauces commonly used in ahi poke bowls may also impact the carb count. For example, avocado, nuts, and certain vegetables like cucumber and radish are keto-friendly options. However, it is important to be mindful of toppings that may increase the carb count, such as corn and edamame, which are not typically considered keto-friendly.
When it comes to sauces, spicy mayo, avocado sauce, and soy sauce are popular choices for ahi poke bowls. While these sauces can add flavor and creaminess to the dish, it is important to consider their carb contribution. Soy sauce, for instance, contains gluten and sugar, which can impact the overall carb count.
Overall, the carb count of a keto-friendly ahi poke bowl will depend on the specific ingredients used. By substituting rice with low-carb alternatives and choosing keto-friendly toppings and sauces, it is possible to create a delicious and nutritious ahi poke bowl that aligns with the keto diet's carb restrictions.
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Sushi-Grade Fish
Ahi poke bowls are a classic Hawaiian dish that can be made keto-friendly. The ahi tuna in these bowls is typically raw and marinated, so it's important to use sushi-grade fish to ensure safety and minimize the risk of foodborne illnesses.
When buying sushi-grade fish, it's important to look for a reputable source, such as local seafood markets or vendors recommended by sushi and poke restaurants. The fish should have a vibrant color, a glossy appearance, and a firm texture. It should spring back easily when pressed and feel firm, not mushy. Sustainable and careful fishing practices, such as line catching, can also help preserve the texture of the fish.
In terms of preparation, skilled sushi chefs know how to enhance the fish's natural flavors and textures through slicing techniques and handling. Additionally, sushi-grade fish must be handled and stored under strict sanitary conditions, including flash freezing to kill parasites. Overall, while the term "sushi-grade" may not carry a standardized meaning, it generally indicates a level of quality, safety, and taste that makes it suitable for raw consumption in dishes like sushi, sashimi, and poke bowls.
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Ahi Poke Salad
Ahi Poke is a classic Hawaiian dish that can be easily adapted to the keto diet. The dish is typically made with raw, sushi-grade, ahi (yellowfin) tuna, cut into cubes, and seasoned with soy sauce, sesame oil, and sweet Maui onions. A keto-friendly version of this dish can be made by substituting the soy sauce with coconut aminos and serving the poke with cauliflower rice instead of white rice.
Ingredients:
- Ahi tuna
- Coconut aminos
- Sesame oil
- Salt
- Grapefruit
- Cilantro
- Pili nuts
- Avocado
- Lettuce
- Sesame seeds
Instructions:
- Cut the ahi tuna into 1/4-inch cubes and place them in a large bowl.
- Add coconut aminos, sesame oil, and salt to the bowl with the tuna. Gently toss to combine.
- Halve the grapefruit, cut out the sections, and add them to the bowl.
- Mince the cilantro and add it to the bowl.
- Chop the pili nuts and dice the avocado, then add them to the bowl. Gently toss to combine all the ingredients.
- Arrange lettuce leaves on a serving platter and spoon the ahi poke on top.
- Garnish with sesame seeds.
This keto-friendly Ahi Poke Salad is a refreshing and tasty dish that can be enjoyed as an appetizer or a main course. It is important to note that consuming raw seafood may increase the risk of foodborne illness, especially for individuals with certain medical conditions.
Another variation of the keto-friendly Ahi Poke Bowl uses cauliflower rice, cucumber, radish, avocado, tuna, green onions, and sesame seeds. The tuna is seasoned with coconut aminos, lime juice, and sesame oil, and the bowl is drizzled with spicy mayo. This version is packed with veggies, protein, and healthy fats, and has just 7.7 grams of net carbs per serving.
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Ahi Poke Recipe Variations
Ahi poke is a Hawaiian dish that typically consists of raw, cubed ahi tuna mixed with various ingredients and served as an appetizer or in a bowl. While traditional toppings include Maui onion, seaweed, and shoyu (Japanese-style soy sauce), there are many ways to customize your poke bowl. Here are some recipe variations to try:
Citrus Keto Poke Bowl
This variation is inspired by a recipe from Perfect Keto. Cut your ahi tuna into 1/4-inch cubes and place them in a large bowl. Add coconut aminos, sesame oil, and salt, then gently toss. Cut a grapefruit into sections and add them to the bowl, along with minced cilantro, chopped pili nuts, and diced avocado. Toss everything together gently and divide the mixture between two bowls. Garnish with sesame seeds.
Spicy Mayo Poke Bowl
This variation is perfect for those who like a little kick. Start by cutting your ahi tuna into cubes. In a medium bowl, whisk together coconut aminos, lime juice, and sesame oil. Add the tuna and toss to coat. Cover and refrigerate for up to 2 hours. To assemble the bowl, use cauliflower rice or lettuce as a base and top with cucumber, radish, avocado, and the marinated tuna. Drizzle with spicy mayo and garnish with green onions and sesame seeds.
Traditional Hawaiian Shoyu Poke
For a classic Hawaiian flavor, combine cubed ahi tuna with sweet onion, seaweed, and a homemade poke sauce made from shoyu and sesame oil. You can also add Hawaiian sea salt, nuts, toasted sesame seeds, and crushed red pepper to taste. Gently mix all the ingredients in a large bowl and let the poke rest in the fridge for at least an hour to allow the flavors to meld. Serve on its own, over rice, or in a poke bowl.
Veggie Poke Bowl
For a vegetarian option, replace the seafood with firm tofu. Cut the tofu into cubes and marinate them for at least 30 minutes. Assemble your bowl with cauliflower rice or lettuce, and top with cucumber, radish, avocado, pickled ginger, wasabi, crab meat, tobiko, furikake, dried seaweed, and seaweed salad. You can also add green onions and sesame seeds for extra flavor and texture.
Salmon Poke Bowl
If you're not a fan of raw tuna, you can use cooked shrimp, octopus, or salmon in your poke bowl. For a salmon poke, cut the salmon into cubes and marinate it in a sauce made from soy sauce, rice vinegar, sesame oil, and red pepper flakes. Assemble your bowl with rice, salad, and vegetables, then top with the marinated salmon.
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Frequently asked questions
Most poke itself is keto-friendly, especially if you're just looking at the fish. However, when poke is served as a bowl, it usually includes rice, which is not keto-friendly.
You can use cauliflower rice or zucchini noodles as a keto-friendly alternative to rice in a poke bowl.
You can add avocado, cucumber, radish, cabbage, carrots, edamame, cilantro, pili nuts, sesame seeds, and a dressing made from coconut aminos, soy sauce, vinegar, lime juice, or sesame oil.
