Low-carb salmon poke bowl with zoodles

Low-carb salmon poke bowl with zoodles

Hawaiian poke bowls (pronounced poh-kay) are now the rage and no wonder. They're simple, fresh and so tasty with a spicy umami sauce. This low-carb version features marinated raw salmon with cucumber, red cabbage, bean sprouts, avocado, and zoodles, drizzled with a sriracha mayonnaise sauce.

Low-carb salmon poke bowl with zoodles

Hawaiian poke bowls (pronounced poh-kay) are now the rage and no wonder. They're simple, fresh and so tasty with a spicy umami sauce. This low-carb version features marinated raw salmon with cucumber, red cabbage, bean sprouts, avocado, and zoodles, drizzled with a sriracha mayonnaise sauce.
USMetric
4 servingservings

Ingredients

Salmon and marinade
  • 1 lb 450 g raw sashimi salmon, boneless fillet, dicedraw sashimi salmon, boneless fillets, diced
  • 2 tbsp 2 tbsp light olive oil
  • 2 tbsp 2 tbsp tamari soy sauce
  • 2 tsp 2 tsp fresh ginger, grated
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 1 lime, the juicelimes, the juice
  • ½ ½ red chili pepper, finely choppedred chili peppers, finely chopped
  • 2 tsp 2 tsp sesame seeds
  • salt and ground black pepper
Lime and ginger mayo
  • 1 cup 240 ml mayonnaise or vegan mayonnaise
  • 2 tsp 2 tsp fresh ginger, grated
  • ½ ½ lime, the juicelimes, the juice
  • salt and ground black pepper
  • 1 tsp 1 tsp sriracha sauce
Vegetables
  • 9 oz. 260 g zucchini, spiralized
  • ½ (513 oz.) ½ (150 g) cucumber, shaved
  • 3½ oz. 100 g bean sprouts
  • 7 oz. 200 g red cabbage, sliced
  • 2 (14 oz.) 2 (400 g) avocado, slicedavocados, sliced
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Instructions

  1. In a medium-sized bowl, mix the ingredients to the marinade. Place the salmon in the bowl and toss together. Cover or seal, and refrigerate for at least 10 minutes.
  2. In a small bowl, mix mayonnaise with ginger, lime juice, and sriracha sauce. Set aside.
  3. Bring a large pot of water to a boil. Place the zoodles in the boiling water for just one minute, and then drain in a colander.
  4. Divide zoodles, cucumber, bean sprouts, red cabbage, and avocado in serving bowls. Top with the salmon and drizzle with the mayo. Garnish with some sesame seeds.

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