Low Carb Salmon Poke Bowl
Dive into a refreshing and guilt-free culinary experience with our Low Carb Salmon Poke Bowl, a vibrant twist on the classic Hawaiian dish. This protein-packed recipe swaps traditional white rice for nutrient-rich cauliflower rice, creating a light yet satisfying base. Marinated in a tangy blend of soy sauce, lime juice, sesame oil, and a touch of honey, the salmon is bursting with bold flavors that pair beautifully with fresh avocado, crisp cucumber, and crunchy radishes. Topped with a sprinkle of sesame seeds and a side of seaweed salad, this poke bowl offers a perfect balance of textures and flavors while keeping it keto-friendly and low-carb. Ready in just 30 minutes, it's the ideal choice for a healthy, quick meal that doesn’t compromise on taste.
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Recipe Information
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
Instructions
Start by preparing the salmon. Remove the skin and bones from the salmon fillet, then dice it into bite-sized cubes.
In a bowl, mix together the rice vinegar, soy sauce, sesame oil, lime juice, and honey. Whisk until well combined to make the marinade.
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.
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.
Slice the cucumber thinly, peel and slice the avocado, and slice the radishes to your desired thickness. Finely chop the green onions.
To assemble the poke bowl, divide the cooked cauliflower rice evenly among two bowls.
Top the cauliflower rice with marinated salmon, arranging it neatly on one side of the bowl.
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.
Sprinkle the green onions over the bowl, followed by sesame seeds for added texture and flavor.
Serve immediately and enjoy your low-carb salmon poke bowl, optionally with extra lime wedges for a fresh citrus touch.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3922 mg | 170% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 20.2 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 213 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
