Servings: 4 · Prep Time: 10 mins · Cooking Time: 0 mins
Total Time: 10 mins

Lunch | Keto | Quick | Autophagy Friendly | Salads & Starters

The easiest way to describe this dish is sushi in a bowl. The first time I made it, was when I run out of Nori seaweed sheets, and had to create something else with the ingredients. After a little bit of googling, it seemed that this was a popular dish in Japan and news of its delicious taste had spread so far, that in New York there were several Poke Bowl restaurants. I like to create mine with sushi grade tuna, but you could make an equally wonderful dish with salmon.


  • Tuna (300g)
  • Avocado
  • Red Cabbage (1 cup diced)
  • Red Onion (1 diced)
  • Cauliflower (1/2)
  • Sesame Oil (1 tbsp)
  • Sesame Seeds (2 tsp)
  • Dried Onion (4 tbsp)
  • Rice wine (2 tbsp)
  • Salt (pinch)
  • Lemon
  • Stevia (optional)


To make the rice, cut your cauliflower into chunks and pulsate in a blender until it looks like rice (normally just 6 or 7 quick pulses). Put it in a pan full of boiling water and add 2 tablespoons of rice wine and 1/2 tablespoon of sesame oil and add a little bit of salt. Boil until the rice come soft which is normally around 15 to 20 minutes. Optionally, you can also add a small amount of Stevia.

Dice up your red onion, avocado and red cabbage, along with your tuna and then add to the serving bowls. Sprinkle over the top some dried onion and a teaspoon of sesame oil. Add some squeezed lemon. Optionally, you can also add a few teaspoons of sesame seeds or soy sauce and garnish with coriander.