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!
Nutritional values (per serving)
|of which Saturated||13.4||grams|
|Magnesium||100||mg (25% RDA)|
|Potassium||1343||mg (67% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (23%), fat (71%)
Ingredients (makes 2 servings)
Other topping options:
- Marinate the salmon. Mix coconut aminos, toasted sesame oil, lemon juice, vinegar and salt. Cut the salmon into ½-1 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!
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