Keto Salmon Poke Bowl with Cauliflower Rice
Raw salmon cubes over cauliflower rice with avocado, edamame, and scallions, dressed with a simple soy-sesame vinaigrette. This low-carb poke bowl delivers fresh flavors and healthy fats without grains, ready in under 20 minutes.
Ingredients
- 7 oz salmon fillet, cubed
- 1 medium head cauliflower, processed to rice
- 1 avocado , cubed
- 1 ¾ oz edamame, peeled
- 2 scallions , finely sliced
- 2 tablespoon soy sauce, gluten-free optional
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- salt(optional)
- pepper(optional)
- sesame seeds(optional)
- seaweed strips(optional)
- oil, for cooking
Instructions
- 1
Remove leaves and stem from cauliflower and cut into florets.
- 2
Pulse florets in a food processor until texture resembles rice grains.
- 3
Lightly steam or sauté cauliflower rice in a pan with oil for about 5 minutes. Set aside.
- 4
Whisk together soy sauce, sesame oil, rice vinegar, minced garlic, salt, and pepper in a small bowl. Set aside.
- 5
Divide cauliflower rice among four serving bowls.
- 6
Top each bowl with salmon cubes, avocado, edamame, and sliced scallions.
- 7
Drizzle dressing over each bowl and garnish with sesame seeds and seaweed strips if using.
- 8
Serve immediately.
Tips
Use the freshest salmon available for raw consumption; verify sourcing for sushi-grade quality.
Prepare components separately and assemble just before serving to prevent mushiness.
Adjust dressing intensity by tasting before adding to bowls.
Good to Know
Store cooked cauliflower rice covered in refrigerator up to 4 days. Assemble bowls immediately before serving; do not pre-dress as avocado and raw salmon deteriorate quickly.
Prepare cauliflower rice and dressing up to 1 day ahead. Keep salmon on ice until final assembly.
Serve immediately at room temperature or chilled, with lime wedges on the side.
Common Mistakes
Do not pulse cauliflower too long to avoid mushy texture.
Do not use non-sushi-grade salmon to avoid foodborne illness risk.
Do not assemble more than 15 minutes before serving to avoid soggy rice and oxidized avocado.