Salmon Poke Bowl (Paleo, Whole 30, Low Carb)
This Salmon Poke Bowl is rich in wild salmon in creamy sriracha mayo on top of a bed of rice (or cauli-rice) and topped with avocado and greens.
Servings 2 servings
- 1/3 cup mayonnaise
- 1-1/2 tablespoons sriracha
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce or anchovy paste
- 2 teaspoons rice vinegar
- 1 pound wild salmon
- 3 cups cooked white rice or 3 cups of riced cauliflower
- toppings: avocado, jalapeno, green onions, sesame seeds
Cook white rice per instructions and set aside to cool. Alternatively, you may use riced cauliflower to keep this Paleo, Whole30 and Low Carb compliant.
In a small bowl, combine all ingredients for creamy poke sauce: mayonnaise, sriracha, fish sauce, sesame oil, and rice vinegar.
Dice salmon fillet into 1/4 - 1/2" cubes. Toss salmon cubes with creamy poke sauce and combine well.
Spoon creamy poke over bowled rice.
Top with avocado, jalapeno, green onions, and sprinkle with sesame seeds.
Calories: 949kcal | Carbohydrates: 67g | Protein: 52g | Fat: 50g | Saturated Fat: 8g | Cholesterol: 140mg | Sodium: 896mg | Potassium: 1194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg