Hawaii’s flavourful version of a deconstructed sushi roll in a bowl is trending on the North American west coast. Because poke has a culture of choosing your own ingredients, there is the flexibility to make keto versions. Here is my own low-carb, keto-friendly poke homage to the California roll.
Keto California Roll Poke Bowl Recipe
Poke Base Ingredients:
- ¾ cup zucchini noodles (*my favourite) OR...
- 2 cups spring mix salad OR...
- ¾ cup steamed cauliflower rice
Poke Toppings Ingredients:
- ½ can (or 3oz) crab meat (*If you use imitation crab, try to find one with less or no sugar to keep carbs low.)
- 2 tablespoons green onions, sliced
- ½ cup Japanese or English cucumber, thinly sliced
- ½ cup avocado, diced
- 2 tablespoons red cabbage, shredded
- 2 tablespoons edamame beans, shelled
Sesame Sauce Ingredients:
- 1½ teaspoons sesame oil
- 1 tablespoon tamari soy sauce
Sriracha Mayo Sauce Ingredients
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha hot sauce
- 1 tbsp [rice vinegar]( rice vinegar
- Flaky sea salt (Maldon or Fleur de sel, to taste
Poke Garnish Ingredients:
- 2 teaspoons toasted sesame seeds
- 1 small sheet nori, cut into strips
Directions:
First make the sriracha mayonnaise: Mix the mayonnaise, sriracha, and rice vinegar together. Season with salt to taste. Refrigerate until ready to use.
Next make the sesame sauce: Whisk together sesame oil and tamari soy sauce.
Add your chosen poke base to a large bowl. (*I like zucchini noodles best.)
Arrange each of the poke toppings prettily across the top of the poke base then drizzle sesame sauce and sriracha mayo across the top.
Sprinkle nori strips and toasted sesame seeds over top of the poke bowl.
If you live in the Vancouver area and you’d rather have your poke bowl made for you, check out Daddy’s Kitchen on Commercial Drive. Or if you decide to give this recipe a go, let me know how it goes in the comments. If you post pics on Instagram, tag me so I can see your creation. :)
