Spicy Salmon Poké Bowl (Gluten, Grain, Dairy Free & Low Carb)

Spicy Salmon Poké Bowl (Gluten, Grain, Dairy Free & Low Carb) From Front In A Bowl

This recipe is for a quick, spicy and delicious Spicy Salmon Poké Bowl. This bowl comes together in just 20 minutes or less, is really easy to make and to vary depending on preferences and what you have at home. This Poké Bowl is perfect to serve both for lunch and dinner. It is both gluten, grain, dairy free and low carb (if using cauliflower rice).

Spicy Salmon Poké Bowl (Gluten, Grain, Dairy Free & Low Carb) From Front In A Bowl

Do you like Poké Bowls? I looove them. If you’ve been following me for a while you know Im all about the fresh vegetables, quick and easy cooking and that I love fish and seafood, and preferably raw. So a Poké Bowl could be one of my favorite things to make ever! I love them really clean, easy, with lot of crunchy and fresh vegetables and then some nice and delicious fish or seafood. I prefer making my bowls with some cauliflower rice on the side and serve it with a simple and light dressing. I really don’t like adding a heavy mayonnaise dressing that kind of drowns the whole bowl and hides the fresh and wonderful taste from the fish and vegetables. It kind of ruins the whole idea of a Poké Bowl for me. This poke bowl is really easy, quick, light yet flavorful. If using cauliflower rice it’s ready in only 10 minutes and taste amazing. But you can of course serve it with regular rice if you prefer that. For me one of the most important things when making a Poké Bowl is to mix different tastes and textures. Therefore I always try to use fruits and vegetables with different textures (crunchy, soft, creamy etc) and to cut them in different shapes and sizes. It creates a good mix and makes the bowl more interesting. I also like the fish to be center of attention, and therefore not adding too many other distinct flavors. And as mentioned earlier, this salad is served with a light get flavorful Tamari/soy dressing. This dish is perfect to serve both as lunch or dinner. It is both gluten, grain, dairy free and low carb if using cauliflower rice.

A few tips:

  • I used a variety of vegetables with different tastes, shapes and textures. But you can use any vegetables that you like or prefer.
  • One of my favorite tips to make a salad or bowl more interesting is to cut the vegetables in different shapes and sizes.
  • Use a good quality salmon. The salmon should be the main star of this dish, hence don’t use a cheap one that is tasteless. It really makes the biggest difference.
  • This salad can be prepared in advance, but I would wait with peeling and cutting the avocado and mango just until ready to serve. So if possible prepare the rest but leave the avocado and mango until ready to serve.
Spicy Salmon Poké Bowl (Gluten, Grain, Dairy Free & Low Carb) From Above In a Bowl

Ingredients for this Spicy Salmon Poké Bowl:

  • Sushi salmon
  • Fresh ginger
  • Rice vinegar
  • Tamari or light soya sauce (if not gluten free)
  • Sesame oil
  • Red or green chili
  • Cauliflower or regular rice
  • Green leafs
  • Radishes
  • Avocado
  • Sugar snaps or snow peas
  • Mango
  • Scallion
  • Cilantro
  • Sesame seeds or furikake
  • Mirini
  • Garlic
  • Lime
Spicy Salmon Poké Bowl (Gluten, Grain, Dairy Free & Low Carb) From Front Close Up

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Spicy Salmon Poké Bowl (Gluten, Grain, Dairy Free & Low Carb)

This poké bowl is ready to serve in 10 minutes and perfect to make when you want a quick, healthy and delicous meal.
Course Main Course, Main Dish, Salad
Cuisine Hawaiian
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Low Carb, Quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

For the salmon

  • 200 g Sushi salmon diced into 1*1 cm dices
  • 1-2 tsp Fresh ginger peeled and minced
  • 2 tsp Rice vinegar
  • 1 tsp Tamari or light soya sauce
  • 1 tsp Sesame oil
  • 1/4-1 Red or green chili minced

For the bowl

  • 2 dl Cauliflower or regular rice
  • 2 hands Mixed green leafs
  • 6 Radishes quartered
  • 1 Avocado pitted and diced
  • 10 Sugar snaps or snow peas thinly sliced
  • 1 Mango peeled and sliced
  • 1 Scallion thinly sliced
  • Cilantro, to taste
  • Sesame seeds or furikake seasoning, to garnish

For the dressing

  • 4 tbsp Tamari or light soya sauce
  • 2 tbsp Rice vinegar
  • 1 tsp Mirini
  • 1 Lime juiced
  • 1 Garlic clove minced
  • 1 tsp Fresh ginger peeled and grated
  • 1-2 tsp Sesame oil
  • 1/2-1 Red or green chili (optional) minced

Instructions

  • If using regular rice start by cooking it according to the instructions. Keep warm.
  • Combining the ingredients for the salmon marinade in a bowl. Stir to combine.
  • Dice the salmon and add to the marinade. Stir to combine and set aside while you prepare the rest of the dish.
  • Combine the ingredients for the dressing in a bowl. Taste to check if more seasoning is needed. Set aside.
  • Place green leafs in two bowls. Assembly your bowl by layering the mango, radishes, avocado, snowpeas/sugarsnaps and salmon. Top with scallion, cilantro and sesame seeds/furikake.
  • Serve with the dressing and cauliflower or regular rice on the side.

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