Low-carb salmon and avocado poke bowl

• 15 minutes to prepare • 5 minutes to cook • Serves 4

 

 

Aloha, poke III

Cauliflower is such a versatile vegetable and I’ve grown to love experimenting with it.
Lately, one of my favorite things to do with this cruciferous vegetable is to turn it into “rice.”

Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.

I don’t claim to have invented cauliflower rice, but I sure do love it!
It’s believed that cauliflower “couscous” was invented in 1998 in California by a chef named Ben Ford. As far as I can tell, it’s the same thing, just a different name.
The term “cauliflower rice” didn’t become an internet sensation until poke reached popularity. Which  is exactly the way we will employ it today.

There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you’re aiming for little pieces the size of rice.
Enjoy you low-carb poke bowl!


Here's what you will need for the 4-serving recipe:

 

1 kg cauliflower 
2 ripe avocados
20 cherry tomatoes
200 g salmon tartare
250 g frozen edamame
wasabi paste
EVO oil
20 basil leaves

Soy sauce

salt

1. Marinate the salmon tartare in soy sauce mixed with wasabi paste, according to taste, for at least 15 minutes
2. Meanwhile, place the cauliflower in a colander and rinse it under running water
3. Transfer the cauliflower to a large paper towel or absorbent dish towel and press to remove any remaining water
4. If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (the side commonly used to grate cheese), to grate into “rice”. Keep aside
5. Boil edamame in salted boiling water for 5 minutes and drain it. Keep aside
6. Meanwhile, wash basil leaves and place them in a blender together with 4 tablespoons of EVO oil. Blean until you obtain a smooth mixture
7. Wash and cut tomatoes into halves. Remove the seeds and keep aside
8. Peel and cut the avocado into cubes. Keep aside
9. We are ready to prepare the low-calorie poke bowls: place a layer of cauliflower rice on the bottom. Pour 1 tablespoon of basil-flavored basil on top. Then, arrange some salmon tartare, edamame, tomatoes and avocado on top. Season with soy sauce, sesam if you like, and enjoy!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.