Keto-Friendly Japanese Dinner: A Symphony of Flavors and Vitality

Allergens

Fish (sushi rice), soy (miso soup)

Ingredients

• 1. Sushi Platter (16 pieces)
• 2 cups sushi rice (cooked according to package instructions)
• 4 oz cucumber, thinly sliced
• 4 oz avocado, thinly sliced
• 4 oz smoked salmon
• 4 oz crab sticks
• Nori sheets 2. Citrus Salad (serves 4)
• 3 navel oranges, segmented
• 1 grapefruit, segmented
• 1 cup mixed baby greens
• 1/4 cup almonds, roughly chopped 3. Miso Soup
• 3 cups dashi broth (homemade or store
• bought)
• 2 tbsp white miso paste
• 1/4 cup tofu, cubed
• 4 oz green onions, thinly sliced

Instructions

1. Begin by preparing the sushi platter: spread a small amount of sushi rice onto nori sheets and top with cucumber, avocado, smoked salmon, and crab sticks. Slice into 16 pieces. Set aside.
2. For the citrus salad, combine orange and grapefruit segments in a large bowl, then toss with baby greens and almonds.
3. In a saucepan, warm dashi broth until simmering. In a small bowl, whisk together miso paste and 2 tablespoons of hot broth until smooth. Stir the mixture back into the saucepan, then add tofu cubes and green onions. Simmer for another 3 minutes before removing from heat.
4. To serve, arrange sushi platter, citrus salad, and miso soup in separate dishes or bowls.

Chef’s Insight

A balanced keto meal that leaves you feeling energized and satisfied.

Notes

Serve immediately for best taste and presentation.