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I don’t think I had ever come across a poke bowl until we visited Bali last year on holiday. There were lots of really good restaurants with good keto options to eat at and two were Milk & Madu and Clear Café in Ubud. When looking at their menus I saw a variety of different poke bowls, which all looked and sounded amazing and actually really wanted to try one, except of course that all the poke bowls contained rice! So I decided I was going to make my own version that is super delicious and fresh, but keto friendly too! The result is this Low Carb Salmon Avocado Poke Bowl!
The great thing about poke bowls, is they look very colourful and impressive, but they’re actually really easy to make. There is almost no cooking involved and they are packed full of lovely fresh veg! It is well known that the more you change a food (cooking, heating, dehydrating etc.) the more nutrients are lost. Almost all the veg in this Low Carb Salmon Avocado Poke Bowl are raw and fresh, which means maximum nutrition. The addition of the cubed cream cheese both ups the fats to keep you full and tastes delicious in this Poke Bowl!
The great thing about this Salmon Avocado Poke Bowl, is you can customise and change it just how you want. You can add your own preferred vegetables rather than using the ones suggested, some good ones would be torn kale, shredded lettuce or spinach, sliced tomato, sliced capsicum/peppers, finely sliced red onion, or grated carrot. Just remember that when changing a recipe the macros will change too, so take that into account when you’re deciding what to add. Also remember that a poke bowl isn’t just about taste, it’s also about making something that looks gorgeous, so think about how you’re going to be plating and arranging your ingredients.
If you haven’t already guessed by now, the sub for the usual bed of rice in this Salmon Avocado Poke Bowl is cauliflower rice! I flavoured this very similarly to how I used to flavour sushi rice when prepping for sushi. It works really well in this Salmon Avocado Poke Bowl and goes perfectly with the marinated salmon and other flavours. I like to toss the Poke Bowl together right before eating so the marinated salmon and the raw veg on top, is tossed through the flavoured cauliflower rice underneath. The result is absolutely delicious!
The salmon itself for this Low Carb Poke Bowl is also raw, but marinated beforehand with some acidity which helps to ‘cook’ the fish and kill bacteria. When consuming raw foods or if you have concerns, always do your research and use the highest quality ingredients, particularly for things like meat and fish. I personally have grown up eating raw foods like this, so in my opinion it’s a very minor risk, but always decide yourself if you have concerns.
A good option if you really don’t want to do the raw salmon is to use unmarinated smoked salmon instead, but you’ll be missing all the flavour from the marinade. Personally I really dislike smoked salmon for things like this, as the flavour is so strong and powerful. I feel it really overpowers the other ingredients in something like a poke bowl or in sushi, but it is definitely a really popular option. Unmarinated canned salmon or tuna might be a good option too.
Low Carb Salmon Avocado Poke Bowl
Ingredients
- 150 g cauliflower rice
- 1 tsp rice wine vinegar
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
- 150 g fresh piece of salmon, skinless and boneless, thinly sliced
- ¼ avocado, sliced
- ¼ Lebanese/Persian cucumber, thinly sliced
- 1 red radish, thinly sliced
- 2 tbsp cream cheese, cut into cubes
- Optional fine julienne of nori seaweed and sliced shallots to garnish
Marinade
- 1 tbsp tamari soy sauce can sub with coconut aminos
- 1 tsp sesame oil cold pressed is best
- 2 tsp fresh orange juice can sub with lime juice
- ½ tsp garlic powder
- ½ tsp Korean red pepper flakes
- 2 drops stevia glycerite, to taste
Instructions
- Place cauliflower rice in a bowl and cover with cling wrap. Microwave for 6 minutes, stirring halfway through. Add and mix through rice wine vinegar. Set aside to cool.
- Make marinade, prep salmon and add to marinade. Mix through and set aside while you prep other ingredients.
- Add white and black sesame seeds to cauliflower rice and mix through. Place cauliflower rice in a serving bowl. Top with cucumber, radish, cream cheese and salmon. If using, finish with nori and sliced shallots.
Notes
Nutrition
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