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.

December 22 2020 recipe by Matilda Vejlo, photo by , nutritional review by in Recipes, Dinner, Lunch, Meal

Low-carb salmon poke bowl with zoodles

Name: Low-carb salmon poke bowl with zoodles
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Yield: 4
Ingredients: 1 lb salmon, boneless fillets; 2 tbsp light olive oil; 2 tbsp tamari soy sauce; 4 tsp fresh ginger; 1 garlic clove; 1 1/2 limes; 1/2 red chili pepper; 2 tsp sesame seeds; salt; ground black pepper; 1 cup mayonnaise; 1 tsp sriracha sauce; 9 oz. zucchini; 1/2 cucumber; 3 1/2 oz. bean sprouts; 7 oz. red cabbage; 2 avocados

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 (5¹⁄₃ 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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Making low carb simple

Instructions

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.
In a small bowl, mix mayonnaise with ginger, lime juice, and sriracha sauce. Set aside.
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.
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.