Poke Bowl

by KetoFocus.com

If you’re a sushi fan, then you’ll love this poke bowl! Not only will the flavors rival your favorite sashimi, but it’s a breeze to toss together so that you can have a fresh and flavorful lunch or dinner any day of the week that doesn't involve seaweed.

Traditional poke bowls typically use ahi tuna, short grain white rice and sweetened marinades. If you’ve want the flavors of your favorite sushi or sashimi but don’t want to mess with seaweed or sushi rice, just make this poke bowl recipe instead!

looking down into a plate with raw poke and avocado topped with a squirt of sriracha

Don’t enjoy raw fish and would rather have it cooked?  Try these salmon cucumber bites with smoked salmon or make a cucumber wrapped sushi roll!


This poke bowl works for a healthy lifestyle by swapping short grain rice for cauliflower rice and avoiding sugars in the marinade. But don’t worry, even without added sugar, this marinade adds unbelievable freshness and flavor to the salmon. Plus, it’s allergy-friendly: no eggs, nuts, or dairy! Top the cauliflower rice and salmon with avocado and a drizzle of siracha for a filling and healthy meal. Serve this with a side of cucumber salad

How to make a poke bowl

  1. Pat the salmon dry with a paper towel. Cut the fish into small bite-sized chunks and add them to a medium bowl.
  2. Add lemon juice, green onions, tamari or soy sauce, sesame oil, avocado, and sesame seeds to the fish. Gently stir to combine.
  3. Serve over cauliflower rice and top with sriracha if you want a little heat.

Pro Tip: Don’t marinade the salmon for longer than a couple of minutes or the lemon juice may start to cook it. You’ll end up with ceviche instead of sushi!

close up view of salmon poke and avocado on top of rice


Key ingredients

  • Sushi-grade salmon:  You can’t use just any fish for this poke bowl, as not all fish has been taken care of in a way that makes it safe to eat raw. While the term “sushi-grade” isn’t regulated, stores and distributors use this label on their highest quality fish that they deem safe to eat raw.

There is a little extra protection for salmon. Since salmon often contains parasites, sushi-grade salmon must have been frozen to kill any parasites that could have been in the fish. I get my sushi-grade salmon here and love the quality and flavor. You can also use sushi-grade tuna if you prefer that to salmon.

  • Toasted sesame oil:  Don’t swap another oil for sesame oil. While this does help add a little fat to the marinade, it mostly adds an amazingly complex nutty flavor that makes this poke bowl pop.
  • Soy sauce:  Soy sauce or tamari can be used in the marinade, but if you want to make this recipe soy-free, use liquid amnios instead.
  • Avocado:  Adds a serving of heart-healthy and filling fats to this poke bowl. The contrast in textures from the salmon to the rice to the avocado adds a fun experience to this dish.
  • Cauliflower rice:  Short grain rice is often used in sushi and poke bowls but this salmon poke bowl recipe uses cauliflower rice as your base.

Poke Bowl Recipe Video

Subscribe to the KetoFocus YouTube Channel

With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.

Poke Bowl Ingredients

  • 4 oz sushi grade salmon
  • 1/2 teaspoon lemon juice
  • 2 tablespoons sliced green onions
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 avocado, diced
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 cup cooked cauliflower rice
  • sriracha sauce, optional
  • biscuit ring, optional

Poke Bowl Directions

  • Poke Bowl
  • fresh salmon, avocado and sesame seeds over rice and topped with sriracha

    What is a poke bowl?

    Poke (pronounced po-kay) bowls are native to the Hawaiian islands and traditionally combine raw, marinated tuna, sticky rice (either white rice or brown rice), and pickled vegetables, like pickled ginger, endless combinations are possible to make a Hawaiian poke bowl delicious for anyone and you don’t have to use tuna. This poke bowl uses marinated salmon, cauliflower rice, and avocado for a easy and refreshing dish.

    salmon and rice stacked on each over on a white plate with red sauce all over

    How to find safe fish to eat raw

    Since the term “sushi-grade” isn’t regulated, it’s important to purchase fish you’ll eat raw from a reputable source. Some fish, like salmon, that will be served raw should be flash frozen to kill off any parasites that could be present.

    Yellowfin as well as Southern and Northern Bluefin Tuna does not have to be frozen before serving raw and go well in sushi and poke bowls.

    You can purchase your sushi grade fish online or at a market. If buying your fish from the market, be sure to inspect it well. The package should be free from damage, ice crystals, and frost (which could mean that it’s been frozen and thawed more than once).

    a package of salmon fillet thawing in a plastic container filled with water


    For more flavor, consider adding these toppings into your rice bowl:

    • Spicy mayo
    • Sriracha
    • Rice vinegar
    • Red onion
    • Pickled red onion
    • Edamame
    • Ginger
    • Pickled ginger
    • Cucumbers


    Storage information

    This recipe is for only one serving, but it is one big and filling portion.  So there’s a chance you may not be able to eat all of it at once. If you have leftover salmon, you can store it in the refrigerator for 1-2 days. The texture of the salmon may change as it sits in the refrigerator. 

    Poke Bowl: FAQS

    Is a poke bowl like sushi?

    Poke bowls and sushi both have raw fish, but poke originated from Hawaii and features fresh ingredients tossed into a bowl, while sushi is from Japan and is often served in rolls.

    Are there carbs in a poke bowl?

    A traditional Hawaii poke bowl can have as much as 30-60 grams of carbohydrates, depending on the amount of rice used.

    How do you safely thaw frozen fish?

    The best way to thaw frozen fish is to take it out of the package and place it in a container in the refrigerator overnight. Alternatively, you can place the fish in a plastic bag and cover it with cold water to thaw it more quickly.

    Nutritional information & Macros

    Nutrition Information

    Poke Bowl

    Servings: 1

    Amount Per Serving
    Calories 304
    Fat 18.5g
    Protein 26.2g
    Total Carbs 12.2g
    Net Carbs 3.4g

    Other Keto Dinner Recipes

    Crispy bang bang chicken on top of cauliflower rice next to avocado, cucumber and topped with sauce and sesame seeds.
    20 Mins
    Keto Bang Bang Chicken

    Crispy, creamy, spicy - make this easy keto bang bang chicken recipe with just a few ingredients and without adding sugar.

    See the Recipe
    Baked ziti pasta with ground beef and cheese on a plate.
    60 Mins
    Keto Baked Ziti

    Enjoy the ultimate comfort food while staying low carb with this take on the Pioneer Woman's most-loved recipe, baked ziti. This keto baked ziti...

    See the Recipe

    Leave a Reply

    Your email address will not be published. Required fields are marked *