Keto & Paleo Salmon Poke Bowl

Ingredients makes 2 servings

• Salmon:
• ¹/₂ lb sushi grade salmon, skinless and boneless (225 g)
• 2 tbsp coconut aminos
• 1 tbsp toasted sesame oil
• 1 tbsp fresh lemon or lime juice
• 1 tsp Sriracha sauce - you can make your own
• 1 tsp rice vinegar or coconut vinegar
• pinch salt
• 2 medium green onions, chopped (30 g/ 1.1 oz)
• 1 tbsp sesame seeds
• Cauli-rice:
• 2 cups cauliflower rice (240 g/ 8.5 oz)
• 1 tbsp ghee or coconut oil
• 1 tbsp rice vinegar or coconut vinegar
• ¹/₄ tsp salt (I like pink Himalayan)
• Optional: 1 tsp powdered Erythritol or Swerve or 2-3 drops liquid stevia
• Toppings:
• 1 medium avocado, peeled and seed removed (150 g/ 5.3 oz)
• 1 nori seaweed sheet
• 1 tbsp ghee or coconut oil
• salt to taste
• Other topping options:
• spiralized daikon radish (you can use this spiralizer)
• cucumber slices
• sliced napa cabbage
• seaweed noodles
• pickled ginger

Instructions

1. Marinate the salmon. Mix coconut aminos, toasted sesame oil, lemon juice, vinegar and salt. Cut the salmon into ¹/₂-1 inch pieces and place in a mixing bowl.

2. Add the marinade, chopped green onions and sesame seeds (or you can add the seeds just before serving if you prefer them crispy).

3. Add sriracha and mix until well combined. Place in the fridge while you prepare the cauli-rice (here's a step-by-step guide).

4. For best results, use a grating blade on your food processor to create rice-like shapes. I used my Kenwood mixer with a food processor attachment.
   Place the cauli-rice in a hot pan greased with ghee. Cook over a medium-high heat for 5-7 minutes and stir to prevent burning. In a small bowl, mix the vinegar, salt and Erythritol (if used).

5. When done, take off the heat, place in a bowl and combine with the vinegar mix. Set aside.
   Cut each of the sheets in quarters and then cut each of the quarters in half.

6. Crisp up the nori pieces. Place in a hot pan greased with ghee and crisp up over a medium heat for just 30-60 seconds. Season the seaweed crisps with salt.
   Halve and slice the avocado.

7. To assemble, divide the cauli-rice equally into two bowls. Add the marinated salmon, crisped up nori and sliced avocado. Enjoy!