Hawaiian poke bowls (pronounced poh-kay) are now the rage and no wonder. They're simple, fresh and so tasty with a spicy umami sauce. This low-carb version features marinated raw salmon with cucumber, red cabbage, bean sprouts, avocado, and zoodles, drizzled with a sriracha mayonnaise sauce.
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Instructions
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In a medium-sized bowl, mix the ingredients to the marinade. Place the salmon in the bowl and toss together. Cover or seal, and refrigerate for at least 10 minutes.
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In a small bowl, mix mayonnaise with ginger, lime juice, and sriracha sauce. Set aside.
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Bring a large pot of water to a boil. Place the zoodles in the boiling water for just one minute, and then drain in a colander.
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Divide zoodles, cucumber, bean sprouts, red cabbage, and avocado in serving bowls. Top with the salmon and drizzle with the mayo. Garnish with some sesame seeds.
Tips
Be sure to get sashimi-grade salmon, which is salmon that has been frozen at -4°F (-20°C) for at least seven days .
