Cauliflower Rice Salmon Poke Bowl

Poke bowls are my favorite because you can put almost any and everything in it…and it still tastes really good. Recently, I’ve been on a keto diet and I’ve reaped all the benefits…except eating sweets and rice. I love sweets and I love rice. Using cauliflower as a substitute for rice, gave me the satisfaction I love from rice, without having cheat on my diet.
Being a pescatarian has motivated me to create tasty and healthy meals. I get everything I want and need in one bowl. The salmon mixed with the cucumber, scallions, red pepper flakes, lemon, lime, and rice vinegar, are absolutely delicious. It’s the perfect summer-time appetizer or meal.
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Cauliflower Rice Salmon Poke Bowl 

Prep Time: 
Cook Time: 
Total Time: 

Serving Size: 4

Ingredients  

Salmon Poke
  • 1 pound Salmon, sushi grade
  • ¼ cup Soy Sauce
  • 1 teaspoon Rice Wine Vinegar
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Sesame Seeds
Quick Pickle Cucumbers
  • 1 Medium Cucumber
  • 1 Shallot, chopped
  • ⅔ cup Rice Vinegar or enough to mostly cover the cucumbers
  • 1 teaspoon Red Pepper Flakes
Cauliflower Rice
  • 1 Medium Head Cauliflower
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Tablespoon Rice Vinegar
Poke Bowl
  • Salmon Poke
  • Cauliflower Rice
  • Pickled Cucumbers
  • 3 Tablespoons Scallions, chopped
  • Sesame Seeds, to taste

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Instructions

Salmon Poke
  1. Cut the salmon into bite sized pieces
  2. Toss salmon in a bowl with the rest of the ingredients
  3. Cover and leave in the fridge to marinate for at least 30 minutes or more
  4. After its done marinating, take out and add to the poke bowl
Quick Pickle Cucumber
  1. Using a knife, slice the cucumber into small thin slices
  2. Chop the shallot into small thin rounds
  3. Place the cucumber and shallot slices into a jar
  4. Cover with rice vinegar and red pepper flakes
  5. Cover and allow to sit for at least 30 minutes or more
  6. After at least 30 minutes, take cucumbers out of the fridge and top onto poke bowl
Cauliflower Rice
  1. Chop the cauliflower head into florets and place into a food processor
  2. Pulse the food processor until the florets become into small rice-sized granules
  3. Heat a medium sized frying pan on medium heat
  4. Place the olive oil in the pan
  5. Once the pan is hot, add the cauliflower rice and cook until the rice is tender
  6. When it is cooked, take cauliflower rice off the heat and allow to cool
  7. Add salt and rice vinegar and place in a bowl
  8. Cover the bowl and place in the refrigerator until the rice is cool
Poke bowl
  1. Add the salmon, cauliflower rice, pickled cucumbers, scallions, lemon, lime, and sesame seeds to a bowl
  2. Serve and enjoy!

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