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This recipe is my take on a popular Hawaiian summer staple. Poke bowls are traditionally made with raw fish (salmon or tuna), marinated in soy sauce and served with sticky rice, pickled vegetables and avocado.
My version is grain-free, paleo and low in carbs, which makes it suitable for the ketogenic diet. It's high in healthy fats (omega-3 fatty acids and MUFA), fibre, magnesium and potassium. It's delicious, comforting, and so good for you!
Hands-on Overall
Nutritional values (per serving)
Net carbs8.5 grams
Protein30.3 grams
Fat42.4 grams
Calories558 kcal
Calories from carbs 6%, protein 23%, fat 71%
Total carbs17.3 gramsFiber8.8 gramsSugars4.1 gramsSaturated fat13.4 gramsSodium525 mg(23% RDA)Magnesium100 mg(25% RDA)Potassium1,344 mg(67% EMR)
Ingredients (makes 2 servings)
Salmon:
Cauli-rice:
Toppings:
Other topping options:
Instructions
- Marinate the salmon. Mix coconut aminos, toasted sesame oil, lemon juice, vinegar and salt. Cut the salmon into 1/2-1 inch pieces and place in a mixing bowl.
- Add the marinade, chopped green onions and sesame seeds (or you can add the seeds just before serving if you prefer them crispy).
- Add sriracha and mix until well combined. Place in the fridge while you prepare the cauli-rice (here's a step-by-step guide).
- For best results, use a grating blade on your food processor to create rice-like shapes. I used my Kenwood mixer with a food processor attachment.
Place the cauli-rice in a hot pan greased with ghee. Cook over a medium-high heat for 5-7 minutes and stir to prevent burning. In a small bowl, mix the vinegar, salt and Erythritol (if used).
- When done, take off the heat, place in a bowl and combine with the vinegar mix. Set aside.
Cut each of the sheets in quarters and then cut each of the quarters in half.
- Crisp up the nori pieces. Place in a hot pan greased with ghee and crisp up over a medium heat for just 30-60 seconds. Season the seaweed crisps with salt.
Halve and slice the avocado.
- To assemble, divide the cauli-rice equally into two bowls. Add the marinated salmon, crisped up nori and sliced avocado. Enjoy!
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Salmon, raw |
| 0 g | 24.9 g | 6.8 g | 168 kcal |
| Coconut aminos (substitute to soy sauce) |
| 1 g | 0 g | 0 g | 5 kcal |
| Sesame oil, toasted |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Sriracha Hot Chili Sauce, homemade (KetoDiet blog) |
| 0.2 g | 0.1 g | 0.1 g | 3 kcal |
| Rice vinegar |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.7 g | 0.3 g | 0 g | 5 kcal |
| Sesame seeds |
| 0.5 g | 0.8 g | 2.2 g | 26 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 3.6 g | 2.3 g | 0.3 g | 30 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Rice vinegar |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Avocado, fresh |
| 1.4 g | 1.5 g | 11 g | 120 kcal |
| Nori seaweed sheets |
| 0 g | 0.4 g | 0.1 g | 2 kcal |
| Total per serving |
| 8.5 g | 30.3 g | 42.4 g | 558 kcal |
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