Keto & Paleo Salmon Poke Bowl

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3.5 from 77 votes

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 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!

Nutrition

Calories: 550kcal

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

Article Categories:
Lunch

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