Salmon Poke Bowl with Cauliflower Rice
Silky cubes of sushi-grade salmon in a sesame-tamari marinade over seasoned cauliflower rice, with avocado, cucumber and spicy mayo.
Nutrition per serving
1 bowl- Net carbs
- 5.9g
- Calories
- 517kcal
- Protein
- 33g
- Fat
- 38g
- Total carbs
- 11 g
- Fiber
- 5.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Ahi tuna poke: The Hawaiian original: lean, ruby-red ahi tuna in the sesame-tamari marinade. It’s lighter than salmon and just as silky.
- Marinate the tuna 10–20 minutes, no longer. The tamari firms up lean tuna faster than salmon. Serve the same day.
Cooked shrimp (no raw fish): Poached, chilled shrimp make a poke bowl for anyone who can’t or won’t eat raw fish, including during pregnancy.
- Bring a pot of salted water to a boil, add the shrimp, turn off the heat and let them sit 2–3 minutes, until pink and opaque throughout. Drain and plunge into ice water.
- Cut the chilled shrimp into bite-size pieces and toss with the marinade. They can marinate up to 2 hours, and leftovers keep a day in the fridge.
- Poke
- Seasoned cauliflower rice
- Toppings
- Spicy mayo
- Nice to have (optional)
- Poke
- Seasoned cauliflower rice
- Toppings
- Spicy mayo
- Nice to have (optional)
- Poke
- Seasoned cauliflower rice
- Toppings
- Spicy mayo
- Nice to have (optional)
Estimated cost $19.45 for 4 servings ($4.86 each) · how we estimate
Instructions
-
Heat the oil in a large skillet over medium-high heat. Add the riced cauliflower and cook 4–5 minutes, stirring, until just tender but still with some bite. Off the heat, stir in 1 tbsp rice vinegar, the sweetener (if using) and the salt. Spread on a plate to cool to room temperature. Our cauliflower rice guide has more detail.
-
Whisk the tamari, sesame oil, remaining rice vinegar, ginger and red pepper flakes in a bowl.
-
Add the salmon and half the green onions and toss gently. Refrigerate 10–30 minutes. Don’t leave it longer than an hour, or the salt starts to cure the fish.
-
For the spicy mayo, stir the mayonnaise, sriracha and lime juice together, adding a few drops of water to make it drizzle.
-
Divide the cauliflower rice among 4 bowls and top with the salmon, avocado and cucumber.
-
Drizzle with the spicy mayo, scatter with the nori, sesame seeds and remaining green onions, and serve right away.
Tips for success
-
Buy fish sold as sushi- or sashimi-grade, which generally means it has been frozen to kill parasites. Keep it cold and eat it the same day. If you prefer it cooked, sear the cubes 1–2 minutes until they reach 145°F (63°C). - Ahi tuna works the same way, and cooked shrimp makes a no-raw-fish version.
- Sriracha has a little sugar, so 1 tsp in the whole batch of mayo is enough. Use a sugar-free chili-garlic sauce for even fewer carbs.
Storage & meal prep
- Best eaten fresh
Reheat: Serve cold.
Prep tip: Cook and chill the cauliflower rice up to 4 days ahead, then marinate the fish and assemble on the day.
Best eaten right after assembling. The cauliflower rice keeps 4 days refrigerated, but the marinated raw salmon should be eaten the day it’s made.
Variations
2 variations, each with its own ingredients and macrosAhi tuna poke
ProteinThe Hawaiian original: lean, ruby-red ahi tuna in the sesame-tamari marinade. It’s lighter than salmon and just as silky.
- sushi-grade salmon → sushi-grade ahi tuna
5.9 g net · 377 kcal · 39 g protein · 20 g fat · ≈$5.49 per serving (same net carbs as the original)
Cooked shrimp (no raw fish)
ProteinPoached, chilled shrimp make a poke bowl for anyone who can’t or won’t eat raw fish, including during pregnancy.
- sushi-grade salmon → large shrimp
5.9 g net · 343 kcal · 33 g protein · 20 g fat · ≈$4.55 per serving (same net carbs as the original)
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