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
This recipe has been added to the shopping list.

Instructions

Instructions are for 4 servings. Please modify as needed.

  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.

Tips

Be sure to get sashimi-grade salmon, which is salmon that has been frozen at -4°F (-20°C) for at least seven days .

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Bacon appreciation week #1

The rumors are true! Since bacon is full of protein and fat with no carbs, you can eat bacon every day on a keto diet.

This week, we highlight our favorite recipes that include — you guessed it — bacon. In this meal plan, you will enjoy recipes like Keto cheeseburger meatloaf, Keto cobb salad, and Crispy bacon and kale with fried eggs.

What is it that makes bacon so addictive? Is it the aroma? Is it the sound of the bacon sizzling in the pan or the sight of the beautifully crisp, fatty meat? Perhaps you would agree that it’s the first salty, smoky bite. It’s no wonder why bacon is loved by many.

Pro tip: Make sure to buy good quality bacon without sugar. Check out our bacon guide for cooking tips and more helpful information. You can also mix it up by using turkey bacon or beef bacon in place of pork bacon.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

Leave a reply

Reply to comment #0 by