Salmon poke in a white bowl on a bed of white rice with avocado, cilantro and green onions topped.
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5 from 1 vote

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.
Course Main Course, Seafood
Cuisine Hawaiian
Keyword GAPS, low-carb, paleo, primal, whole30
Prep Time 20 minutes
Servings 2 servings
Calories 949kcal
Author Anya from Prepare & Nourish
Cost 14.00


  • 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.
  • Enjoy immediately.


Nutritional Facts based on cooked white rice and no toppings. Carb count will be significanly lower if using riced cauliflower.
| Nutrition Information Disclaimer | 


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