Keto Poke
1 serving
10 minutes
Keto poke is a refined dish inspired by Hawaiian cuisine but adapted for the keto diet. Its roots trace back to traditional poke, popular among fishermen who mixed fresh tuna with vegetables and spices. Here, instead of classic rice, light shirataki is used, giving the dish airiness and making it an ideal choice for low-carb eating. The flavor of keto poke is a harmony of creamy avocado, fresh cucumber and radish, the spiciness of soy sauce and the heat of ground chili. Light quail eggs add tenderness while sesame gives a delicate nutty note. This dish not only delights the palate but also provides benefits by nourishing the body with healthy fats and proteins. Keto poke is perfect for both a light lunch and an elegant dinner, allowing you to enjoy Hawaiian flavors without the carb load.
1
Thinly slice the radish.
- Radish: 1 piece
2
Boil quail eggs hard.
- Quail egg: 2 pieces
3
Slice the cucumber thinly.
- Cucumbers: 50 g
4
Chop the onion finely.
- Spring onion: 10 g
5
Clean and slice the avocado into thin wedges.
- Avocado: 90 g
6
Sprinkle the avocado with lemon juice (1 tbsp).
- Lemon juice: 2 tablespoons
7
To salt.
- Sea salt: 0.5 teaspoon
8
Clean the quail eggs and cut them in half.
- Quail egg: 2 pieces
9
Rinse shirataki rice in cold water.
- Shirataki rice: 200 g
10
Heat a tablespoon of olive oil in a pan. Add the rice.
- Olive oil: 1 tablespoon
11
Add soy sauce. Fry for 2-3 minutes on high heat.
- Light soy sauce: 1 teaspoon
12
Sprinkle with lemon juice.
- Lemon juice: 2 tablespoons
13
Add ground chili and mix.
- Chili powder: 0.5 teaspoon
14
Put the rice in a deep bowl.
15
Top with vegetables and tuna.
- Canned tuna in brine: 90 g
16
Add eggs and onion. Season with sesame and serve.
- Quail egg: 2 pieces
- Spring onion: 10 g
- Sesame seeds: to taste
