Low Carb Poke Bowl

Poke Bowls are usually served with raw salmon, but we have tweaked it slightly and used cooked for our Low Carb Poke Bowl

By Anna Hopkins  , Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 2


1 cup (140g) cooked Low Carb Ancient Grains

160g hot smoked salmon or protein of choice

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 teaspoon ginger, grated

1/2 teaspoon garlic, minced

2 cucumbers

4 radishes

1 avocado

1 carrot

black sesame seeds

Coriander and Spring onions optional to garnish, optional

a drizzle of Sesame & Miso salad dressing, optional.


NOTE: 1 CUP of uncooked rice = 3 CUPS cooked rice

1Make a batch of Low Carb Ancient Grains as per instructions on the pack

2Next, in a medium-sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger and garlic. Stir well to combine. Add salmon/protein of choice and marinate for a few minutes while you assemble your bowl.

3With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice the radishes. Quarter the avocado, and cut into thin slices. Lastly, peel carrots and chop into matchstick size pieces. (Or you can grate).

4Assemble all ingredients in your bowl, sprinkle with black sesame seeds and garnish as desired.

5Drizzle the miso dressing on top of the veggies.


1We have used hot smoked salmon in this poke bowl as we prefer cooked salmon. You can use any type of salmon or even cooked chicken or tofu - choose the protein that suits you.

2Leftover rice - store it in an airtight container in the fridge for up to 3 days.


Serving size357g
Energy457 Cal (1,912 Kj)
Fat, total22.7g
- Saturated fat5.2g
Carbohydrate, total25.1g
- Sugar5.3g

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