Low Carb Salmon Poke Bowl
Dive into the refreshing flavors of this Low Carb Salmon Poke Bowl, a vibrant and nutritious twist on the classic Hawaiian dish. Packed with tender cubes of marinated salmon, zesty lime, and a hint of honey, this bowl is served atop fluffy cauliflower rice for a keto-friendly base. Crisp cucumber, creamy avocado, and crunchy radishes add layers of texture, while a portion of seaweed salad elevates the umami factor. Finished with a sprinkle of sesame seeds and green onions, this quick and easy recipe is ready in just 30 minutes, making it perfect for a light lunch or satisfying dinner. Healthy, gluten-free, and bursting with fresh toppings, this poke bowl is your go-to for flavor without the carbs!
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Ingredients
- 250 grams Salmon fillet
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 2 cups Cauliflower rice
- 0.5 whole Cucumber
- 1 whole Avocado
- 3 pieces Radishes
- 2 stalks Green onions
- 0.5 cup Seaweed salad
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Start by preparing the salmon. Remove the skin and bones from the salmon fillet, then dice it into bite-sized cubes.
Step 2
In a bowl, mix together the rice vinegar, soy sauce, sesame oil, lime juice, and honey. Whisk until well combined to make the marinade.
Step 3
Add the diced salmon to the marinade and stir to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Step 4
While the salmon marinates, prepare the cauliflower rice. In a pan over medium heat, add the cauliflower rice and cook gently for about 5-7 minutes until it is slightly soft. Season with salt and pepper, then set aside to cool slightly.
Step 5
Slice the cucumber thinly, peel and slice the avocado, and slice the radishes to your desired thickness. Finely chop the green onions.
Step 6
To assemble the poke bowl, divide the cooked cauliflower rice evenly among two bowls.
Step 7
Top the cauliflower rice with marinated salmon, arranging it neatly on one side of the bowl.
Step 8
Add the sliced cucumber, avocado, and radishes around the salmon, filling the rest of the bowl space. Add a portion of seaweed salad to each bowl.
Step 9
Sprinkle the green onions over the bowl, followed by sesame seeds for added texture and flavor.
Step 10
Serve immediately and enjoy your low-carb salmon poke bowl, optionally with extra lime wedges for a fresh citrus touch.
Nutrition Facts
| Serving size | (1006.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1291.3 |
| Total Fat 89.7g | 0% |
| Saturated Fat 17.0g | 0% |
| Polyunsaturated Fat 23.8g | |
| Cholesterol 172.5mg | 0% |
| Sodium 3921.5mg | 0% |
| Total Carbohydrate 52.3g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 20.2g | |
| Protein 78.6g | 0% |
| Vitamin D 1370IU | 0% |
| Calcium 213.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2936.2mg | 0% |
Source of Calories