Nutrition Facts
Servings: 2 ServingCalories:430kcalTotal Fat:5gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:27g
Salmon & Seaweed Crunch Poke Bowl
Poke bowls are one of those meals that feel light yet super satisfying. This Salmon & Seaweed Crunch Poke Bowl brings together buttery salmon, crunchy seaweed, and nutty macadamias for the perfect balance of flavors and textures. Instead of carb-heavy rice, we layer everything on a bed of zucchini noodles or shredded cabbage, giving the dish a refreshing crunch. The hint of ginger and sesame oil takes the flavor to the next level, making this one of our favorite keto-friendly meals to enjoy any time of the week!
Description
A refreshing keto poke bowl with salmon, seaweed, and macadamia nuts.
This vibrant bowl features sushi-grade salmon tossed in a light, savory sesame-ginger sauce, served with crunchy seaweed salad, zucchini noodles, and macadamia nuts for the perfect texture contrast.
Ingredients
- 6 oz sushi-grade salmon, cubed
- ½ cup seaweed salad or sliced nori strips
- ½ cup zucchini noodles or shredded cabbage
- 1 tbsp diced cucumber
- 1 tbsp crushed macadamia nuts
- 1 tsp sesame seeds
- 1 tbsp coconut aminos
- 1 tsp sesame oil
- ½ tsp rice vinegar
- 1 tsp grated ginger
For the poke:
For the dressing:
Instructions
- Make the dressing: In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, and grated ginger.
- Season the salmon: Toss the cubed salmon in the dressing and let it marinate for 5 minutes.
- Assemble the bowl: Add zucchini noodles or shredded cabbage as the base.
- Layer the toppings: Place the seasoned salmon, seaweed salad, diced cucumber, and macadamia nuts on top.
- Garnish and serve: Sprinkle with sesame seeds and enjoy immediately!
Note
Substitutions & Variations
- Swap salmon for ahi tuna or cooked shrimp for a different protein option.
- Use shredded cabbage instead of zucchini noodles for extra crunch.
- Make it nut-free by omitting macadamia nuts and adding extra sesame seeds.
- For a spicier kick, mix a little wasabi or red pepper flakes into the dressing.