Low Carb Poke Bowl

A poke bowl is typically a chilled, assemble-at-the-table style dish, with seafood, crisp vegetables and a savoury dressing arranged over a base. This low-carb version keeps the fresh, layered character but swaps rice for mixed salad leaves, making the bowl lighter while still feeling complete. Cooked prawns are coated in soy sauce, sesame oil and lime for a clean, salty-citrus dressing, then served with cucumber, avocado and finely sliced radish for crunch, creaminess and bite. Spring onion and sesame seeds finish it with freshness and nutty texture, making it a quick lunch that is best served straight after assembling.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Poke-inspired fusion
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Fast assembly: Using cooked, peeled prawns keeps the recipe fully no-cook and ready in about 15 minutes.
  • Fresh texture: Crisp radish and cucumber balance the softness of avocado and the tender prawns.
  • Bright, savoury dressing: Soy sauce, sesame oil and lime give the prawns saltiness, nuttiness and acidity without weighing down the bowl.

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Ingredient notes

  • Use cooked prawns: This recipe is designed for cooked, peeled prawns. If starting with raw prawns, cook them fully and chill before dressing.
  • Choose firm avocado: A ripe but firm avocado holds its shape better when cut and mixed with the other bowl ingredients.
  • Slice radishes thinly: Thin slices keep the radish crisp and peppery without dominating the rest of the bowl.

Make-ahead tips

  • Keep components separate: If preparing ahead, store the dressed prawns and sliced vegetables separately, then assemble just before serving.
  • Best eaten fresh: The bowl is at its best straight away, while the salad leaves are crisp and the avocado has not softened too much.

Ingredient swaps

  • Use lemon instead of lime: Lemon works well if lime is unavailable, giving a softer and less aromatic citrus flavour.
  • Toastier sesame flavour: Roasted sesame seeds add a deeper, nuttier finish than plain sesame seeds.

Equipment you'll need

Chef’s knife Cutting board Measuring spoons Mixing bowl
Ingredients
Instructions
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  1. Divide the mixed salad greens between two bowls. Slice the cucumber, thinly slice the radishes, and cut the avocado into bite-size pieces, then arrange on top.
  2. In a mixing bowl, stir together the soy sauce, sesame oil and the juice of the lime. Add the prawns and toss well to coat.
  3. Pile the dressed prawns over the bowls. Thinly slice the spring onion, scatter over with the sesame seeds, and serve straight away.

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Recipe notes

Tips

  • This method assumes cooked prawns; if yours are raw, cook and chill them until cold before dressing and serving.
  • Slice the radishes as thinly as you can so they stay crisp and don’t overpower the bowl.

Substitutions

  • Replace lime with lemon for a softer, less aromatic citrus flavour.
  • Replace sesame seeds with roasted sesame seeds for a deeper, toastier flavour.

Storage

  • Refrigerate up to 1 days
  • Best eaten straight away. If needed, refrigerate the dressed prawns and prepared vegetables separately for up to 1 day, then assemble just before serving.

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Recipe overview

  • Servings: 2 servings
  • Total time: 15min (15min active)
  • Difficulty: Easy
  • Cuisine: Fusion
  • Allergens:
    Crustaceans Sesame Soybeans
Beginner friendly Kid friendly
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Equipment you'll need

Chef’s knife Cutting board Measuring spoons Mixing bowl
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Sesame oil

1 cup ≈ 240 ml
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Sesame seeds

10 oz ≈ 283 g
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Soy sauce

1 cup ≈ 240 ml
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