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Keto & Paleo Salmon Poke Bowl

4.4 stars, average of 79 ratings

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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!

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Allergy information for Keto & Paleo Salmon Poke Bowl

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Shellfish free
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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)

Other topping options:


  1. 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. Keto & Paleo Salmon Poke Bowl
  2. Add the marinade, chopped green onions and sesame seeds (or you can add the seeds just before serving if you prefer them crispy). Keto & Paleo Salmon Poke Bowl
  3. Add sriracha and mix until well combined. Place in the fridge while you prepare the cauli-rice (here's a step-by-step guide). Keto & Paleo Salmon Poke Bowl
  4. 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). Keto & Paleo Salmon Poke Bowl
  5. 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. Keto & Paleo Salmon Poke Bowl
  6. 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. Keto & Paleo Salmon Poke Bowl
  7. To assemble, divide the cauli-rice equally into two bowls. Add the marinated salmon, crisped up nori and sliced avocado. Enjoy! Keto & Paleo Salmon Poke Bowl

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Salmon, raw
0 g24.9 g6.8 g168 kcal
Coconut aminos (substitute to soy sauce)
1 g0 g0 g5 kcal
Sesame oil
0 g0 g6.8 g60 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Sriracha Hot Chili Sauce, homemade (KetoDiet blog)
0.2 g0.1 g0.1 g3 kcal
Rice vinegar
0.2 g0 g0 g1 kcal
Spring onion, scallion, green onion, fresh
0.7 g0.3 g0 g5 kcal
Sesame seeds
0.5 g0.8 g2.2 g26 kcal
Cauliflower rice, homemade (cauli-rice, KetoDiet app)
3.6 g2.3 g0.3 g30 kcal
0 g0 g15 g136 kcal
Rice vinegar
0.5 g0 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Avocado, fresh
1.4 g1.5 g11 g120 kcal
Nori seaweed sheets
0 g0.4 g0.1 g2 kcal
Total per serving
8.5 g30.3 g42.4 g558 kcal

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

Looks yummy. I've been collecting poke recipes recently.
FYI, you marinate something in a marinade. That is, the noun is marinade and the verb is marinate.


Thanks for spotting that 😊


Did you know you can pickle those avocados?


No, I didn't but will try it! 😊


Great poke bowl recipe!
I'd like to try those pickled avocados but they have sugar, a no-no for keto.  Think they'd work with Erythritol substitute?


Absolutely! Here's our recipe by Lauren: Low-Carb Pickled Avocado