Keto & Paleo Salmon Poke Bowl

Keto & Paleo Salmon Poke Bowl

25 minutes
Calories 550kcal

Ingredients

  • 1/2 pound salmon (sushi grade, skinless and boneless, 225 g)
  • 2 tablespoons coconut aminos ,
  • 1 tablespoon toasted sesame oil ,
  • 1 tablespoon fresh lemon juice ,
  • 1 teaspoon sriracha sauce (sushi grade, skinless and boneless, 225 g)
  • 1 teaspoon rice vinegar (sushi grade, skinless and boneless, 225 g)
  • 1 pinch salt ,
  • 2 green onions (sushi grade, skinless and boneless, 225 g)
  • 1 tablespoon sesame seeds ,
  • 2 cups cauliflower rice (sushi grade, skinless and boneless, 225 g)
  • 1 tablespoon ghee (sushi grade, skinless and boneless, 225 g)
  • 1 tablespoon rice vinegar (sushi grade, skinless and boneless, 225 g)
  • 1/4 teaspoon salt (sushi grade, skinless and boneless, 225 g)
  • 1 teaspoon erythritol (sushi grade, skinless and boneless, 225 g)
  • 1 avocado (medium,
  • 1 roasted seaweed (sushi grade, skinless and boneless, 225 g)
  • 1 tablespoon ghee (sushi grade, skinless and boneless, 225 g)
  • salt (to taste),
  • daikon radishes (sushi grade, skinless and boneless, 225 g)
  • cucumber (slices),
  • napa cabbage (sushi grade, skinless and boneless, 225 g)
  • seaweed noodles ,

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!

Originally posted 2019-02-20 17:11:31.

Article Categories:
Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..