This vibrant bowl features marinated cubes of sashimi-grade salmon served over a base of sautéed cauliflower rice. Combined with sliced avocado, crisp cucumber, and radishes, it has a fresh and buttery flavor profile as a low-carb take on the traditional Hawaiian poke bowl for a light lunch or dinner.

About This Recipe

To prepare the salmon, the fish should be cubed into uniform pieces and tossed in a marinade of tamari, sesame oil, ginger, and garlic to allow the flavors to penetrate the surface. The cauliflower rice is lightly sautéed in a skillet for a few minutes until it softens, providing a neutral base that mimics the texture of traditional rice. It is important to keep the salmon refrigerated until the moment of assembly to maintain its temperature and ensure the freshest taste when paired with the warm cauliflower.

The flavor relies on the richness of the salmon and avocado, which are balanced by the acidity of the tamari and the sharp notes of fresh ginger. Using sesame oil and seeds adds a nutty aroma, while the cucumbers and radishes provide a cooling crunch that offsets the soft texture of the fish. Because the cauliflower rice is seasoned simply with salt, it absorbs the excess marinade from the salmon, bringing the components of the bowl together.

This dish is quick to assemble and works well when prepared ahead of time. It’s easy to customize by adding nori strips, green onions, or a drizzle of spicy mayo to adjust the heat and saltiness of the bowl. It is best served immediately after assembly to enjoy the contrast between the slightly warm base and the chilled, marinated salmon.

Why You’ll Love This Recipe

Fresh, vibrant, and satisfying
Low carb with cauliflower rice instead of white rice
Packed with omega-3s from salmon
Easy to customize with your favorite keto toppings
Ready in under 30 minutes

What You’ll Need for This Keto Salmon Poke Bowl

For the Salmon
8 oz sashimi-grade salmon, cubed
2 tbsp tamari or coconut aminos
1 tsp sesame oil
1 tsp fresh ginger, grated
1 garlic clove, minced
For the Bowl
2 cups cauliflower rice
1 tbsp olive oil or avocado oil
1 small cucumber, thinly sliced or ribboned
1 small avocado, sliced
2 radishes, thinly sliced (optional)
1 tbsp sesame seeds
Nori strips or green onions, for garnish

Step-by-Step Preparation

In a bowl, combine cubed salmon with tamari, sesame oil, ginger, and garlic. Mix gently and refrigerate while preparing the rest.
Heat olive oil in a skillet over medium heat. Add cauliflower rice and sauté 3–4 minutes until just softened. Season lightly with salt and set aside.
Assemble bowls: divide cauliflower rice between two bowls as the base.
Top each bowl with marinated salmon, cucumber slices, avocado, and radish.
Sprinkle with sesame seeds and garnish with nori strips or green onions.
Serve immediately with extra tamari or spicy mayo on the side if desired.

FAQ

Can I use cooked salmon instead of raw?
Yes, seared or baked salmon works if you prefer not to eat raw fish.
Do I need sashimi-grade salmon?
Yes, for safety and flavor, always use sashimi-grade salmon when serving it raw.
Can I meal prep this recipe?
You can prep the cauliflower rice and toppings in advance, but add the salmon fresh before serving.
What sauces can I add?
Spicy mayo (keto-friendly), extra sesame oil, or a drizzle of sriracha for heat all work well.

Variations & Substitutions

Swap salmon for ahi tuna or shrimp (cooked or raw)
Use zucchini noodles instead of cauliflower rice for variety
Add pickled ginger or kimchi for extra flavor
Top with chopped macadamia nuts for crunch

Serving Suggestions

Pair with a side of miso soup (made with keto-friendly miso)
Serve with seaweed salad for extra minerals
Add a refreshing sparkling water with lime to balance the richness

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