About This Recipe

Poke bowls have become one of the most popular meals for those who want something fresh, vibrant, and customizable. Traditionally from Hawaii, poke bowls feature cubed raw fish served over rice with an assortment of toppings. In this keto version, we swap out the rice for cauliflower rice, keeping the dish low in carbs while still delivering all the flavors and textures of a classic poke bowl.

The star of the show is the salmon. Rich in omega-3 fatty acids, salmon provides not only a buttery texture but also incredible health benefits for heart, brain, and overall wellness. Using sashimi-grade salmon is key here—it ensures a clean, fresh taste and safe enjoyment of raw fish. The salmon cubes are lightly marinated in tamari or coconut aminos with sesame oil, garlic, and ginger, which infuses them with flavor without overpowering their natural sweetness.

Instead of the traditional white rice base, this recipe uses riced cauliflower, which mimics the look of rice but comes with a fraction of the carbs. It absorbs flavor beautifully and provides a light, refreshing base. Avocado brings creaminess, cucumber adds crunch, and a sprinkle of sesame seeds ties everything together. The bowl can be further customized with extras like radish slices, nori strips, or even a drizzle of spicy mayo for a kick.

One of the best aspects of this poke bowl is how quickly it comes together. With minimal cooking—just a light sauté to soften the cauliflower rice—it’s a meal that feels gourmet but takes under 30 minutes to assemble. It’s perfect for lunch, dinner, or even meal prep since each component can be prepped in advance and assembled when ready to eat.

Not only does this Keto Salmon Poke Bowl deliver on taste and presentation, but it’s also incredibly nutrient-dense. High in protein, rich in healthy fats, and loaded with micronutrients from fresh vegetables, it’s a balanced keto meal that feels indulgent while nourishing your body.

Jump to Recipe

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

Servings: 2

Ingredients

For the Salmon
- 8 oz (225 g) 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

Instructions

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.

Nutrition

(per serving)

Calories: ~420
Fat: 29 g
Protein: 29 g
Net Carbs: 6 g
Fiber: 4 g

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

Recipe Card

Keto Salmon Poke Bowl

Name: Keto Salmon Poke Bowl
Prep time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Low Carb / Keto
Ingredients: 8 oz (225 g) sashimi-grade salmon, cubed; 2 tbsp tamari or coconut aminos; 1 tsp sesame oil; 1 tsp fresh ginger, grated; 1 garlic clove, minced; 2 cups cauliflower rice; 1 tbsp olive oil or avocado oil; 1 small cucumber, thinly sliced; 1 small avocado, sliced; 2 radishes, thinly sliced (optional); 1 tbsp sesame seeds; Nori strips or green onions, for garnish

A fresh and flavorful keto salmon poke bowl with cauliflower rice, avocado, and crisp veggies—low carb, gluten-free, and packed with healthy fats.

Yield: 2 servings • Prep: 15 min • Total: 20 min

Ingredients

8 oz (225 g) sashimi-grade salmon, cubed
2 tbsp tamari or coconut aminos
1 tsp sesame oil
1 tsp fresh ginger, grated
1 garlic clove, minced
2 cups cauliflower rice
1 tbsp olive oil or avocado oil
1 small cucumber, thinly sliced
1 small avocado, sliced
2 radishes, thinly sliced (optional)
1 tbsp sesame seeds
Nori strips or green onions, for garnish

Instructions

Mix salmon with tamari, sesame oil, ginger, and garlic. Chill while preparing the base.
Heat oil in a skillet. Sauté cauliflower rice 3–4 minutes, season lightly.
Assemble bowls with cauliflower rice as the base.
Top with marinated salmon, cucumber, avocado, and radish.
Sprinkle sesame seeds and garnish with nori strips or green onions.
Serve immediately with extra tamari or spicy mayo if desired.

Nutrition (per serving)

Calories: 420
Fat: 29 g
Protein: 29 g
Net Carbs: 6 g
Fiber: 4 g

Dinner • Low Carb / Keto • keto salmon poke bowl, low carb poke bowl, sashimi keto bowl

Final Thoughts

Loved this Keto Salmon Poke Bowl? Save it on Pinterest, share it on Instagram, and check out my other keto dinner recipes for more low-carb inspiration!