Keto & Paleo Salmon Poke Bowl


Step 1Marinate 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.

Step 2Add the marinade, chopped green onions and sesame seeds (or you can add the seeds just before serving if you prefer them crispy).

Step 3Add sriracha and mix until well combined. Place in the fridge while you prepare the cauli-rice (here's a step-by-step guide).

Step 4For 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).

Step 5When 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.

Step 6Crisp 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.

Step 7To assemble, divide the cauli-rice equally into two bowls. Add the marinated salmon, crisped up nori and sliced avocado. Enjoy!