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About This Recipe
I was having major poke bowl cravings the other day and when I saw some raw smoked salmon at the grocery store I decided to make my own!
The fresh flavor of raw fish and veggies tossed in a deliciously creamy (and twangy!) sauce makes my stomach growl just thinking about it. And poke bowls are so much easier and faster to make than homemade sushi! 😂
This Low Carb Salmon Cauliflower Rice Poke Bowl is perfect for a light, macro-friendly meal. I decided to use cauliflower rice and some extra veggies to reduce the carbs from traditional bowls but still keep it filling and delicious.
Another great thing about this poke bowl is that it’s full of healthy fats and omega-3s, which are so good for your body and brain! I love it when the foods you love help take care of you, too!
Poke bowls are super versatile and easily modified. You can use whatever veggies or sauce you like and take your poke bowl from savory to spicy to even a little bit sweet.
And while I don’t recommend prepping the full bowl ahead of time, you can definitely prep the ingredients in advance so the bowl is quick to throw together when lunch or dinner rolls around.
Looking for more easy bowls to throw together for a quick meal? Try my Pesto Salmon Bowls, Cheeseburger Bowls or my favorite Salsa Verde Chicken Bowls!
Why You’ll Love This Salmon Cauliflower Rice Poke Bowl
- It’s light, filling, healthy, and refreshing!
- You can prep the ingredients in advance for quick assembled lunches.
- Super low carb and calories for when you need a satisfying meal but want to keep things light.
- A homemade answer to your (expensive😂) poke bowl craving!
- You need just a few ingredients.
- It’s such a fun switch up from traditional lunches!
- Fresh cauliflower – I highly recommend making fresh cauliflower rice for this recipe. While I normally love frozen cauliflower rice for other dishes, I always make fresh for this recipe.
- Smoked nova salmon – I found this next to the fresh fish at grocery store.
- Vegetables of choice – I used cucumber, shelled edamame, radishes, and avocado!
- Yum Yum Sauce – Highly recommend drizzling some yum yum sauce on it. I have a Skinny Yum Yum Sauce that is delish on top or you can top with a store brought brand or whatever you have on hand!
How To Make
To Make the Cauliflower Rice:
- Rinse the cauliflower and dry well. Drying well is important for the overall texture and preventing the cauliflower from becoming mushy.
- Roughly chop the cauliflower into florets. Then, place half of the cauliflower in a food processor and pulse until the cauliflower is fine like couscous. Don’t over-process. Set aside and repeat with the remaining cauliflower.
- Bring a large skillet to medium heat and spray with cooking spray. Add cauliflower rice, salt, pepper, and onion powder. Cook for 3-4 minutes or until the cauliflower rice is tender. Remove from heat and set aside.
For the Bowls:
- To assemble the bowls, divide the rice, vegetables and salmon evenly amongst four bowls or containers. For the bowls add cauliflower rice (113g), cucumber (55g), edamame (38g), avocado (30g), radishes (20g), and smoked salmon (4oz).
Can I use something other than cauliflower rice?
Yes, you can use any rice you prefer. Normal white rice or sticky rice works great. You could even do brown rice or broccoli rice, or omit the rice completely and just serve over a bed of greens.
Can I use frozen cauliflower rice?
You can. But the freshness of the freshly made cauliflower rice can’t be beat and makes it so much better in my opinion. I love using frozen cauliflower rice, but I always make it fresh when making this recipe.
Can you make this poke bowl in advance?
While you can totally make these ahead of time, I usually don’t recommend it. The blend of warm and cold ingredients does not fare well in storage or for enjoying later on. You can prep all of the ingredients separately and assemble when you are ready to eat. If you want to prep it for lunches in the week to make life easy, go right ahead, just make sure the cauliflower rice has cooled completely before adding it to the container.
How do I make Skinny Yum Yum Sauce?
The recipe for the Skinny Yum Yum Sauce can be found here!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Low Carb Salmon Cauliflower Rice Poke Bowl
Ingredients
For the cauliflower rice:
- 1 small cauliflower head (16oz) riced
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp pepper
For the bowls:
- 16 oz. smoked nova salmon
- 1 large cucumber (220g) thinly sliced or diced
- 1 cup shelled edamame (150g)
- 1 avocado (120g) sliced or cubed
- 5-6 radishes (80g) sliced
- Sesame seeds garnish
- 1/2 cup Skinny Yum Yum Sauce optional, if desired
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Instructions
To Make the Cauliflower Rice:
- Rinse the cauliflower and dry well (drying well is important for the overall texture of the cauliflower rice and preventing it from becoming mushy).
- Roughly chop the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is fine like couscous. Don’t over-process. Set aside and repeat with the remaining cauliflower.
- Bring a large skillet to medium heat and spray with cooking spray. Add cauliflower rice, salt, pepper, and onion powder. Cook for 3-4 minutes or until the cauliflower rice is tender. Remove from heat and set aside.
To Make the Bowls:
- To assemble the bowls (or prep some in advance for meal prep), divide the rice and vegetables evenly amongst the four bowls/containers. If you want the macros to be exact, see the amount of each vegetable below.
- Top with Skinny Yum Yum Sauce if desired.
Notes
- Cauliflower rice: 113g
- Cucumber: 55g
- Edamame: 38g
- Avocado: 30g
- Radishes: 20g
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
