Poke bowls are traditionally made with raw salmon or tuna (marinated in soy sauce) and served with rice, fresh salad vegetables and sometimes avocado. Poke means “to slice or cut” in Hawaiian – it is one of the popular dishes of Native Hawaiian cuisine.
I recently went to poke restaurant called Suki and ordered a keto inspired bowl.
To make your suki Bowl Keto-friendly follow these guidelines:
- Base: lettuce or salad greens, or zoodles
- Protein: all are good except the katsu and tempura. Think salmon, tuna, seared tuna and braised beef.
- Fillings: 5 to 7 fresh vegetables
- Sauces: Mayo or sriracha
- Toppings: seaweed flakes, sesame seeds,
- Style: Order as a poke bowl
I like to order braised beef with classic sauce (soy, sesame oil and citrus) on green leaves, in a regular size so I can fill up on seven fresh fillings.
Avoid fillings like corn and mango. Avoid the seaweed and squid salad as it has sugar. Avoid the sugary sauces like ponzu sauce and eel sauce.
- SUKI has recently launched two new poke bowls – the Winner Winner (grilled chicken) and Pork Bowl (pork belly).
- For Winter customers can also ‘Warm it up for Winter’, meaning that any of the cold proteins can be warmed up i.e. salmon, tuna, tempeh etc.
What do you like to order to make the perfect poke bowl?
Suki is located in Southbank, Bulimba, Gasworks Newstead, Sunshine Coast at Birtinya and Townsville.