Keto Japanese Bowl – A Refreshing Fusion of Flavors

Allergens

Fish, Soy (soy sauce)

Ingredients

• 1 cup cooked sushi rice (or cauliflower rice for a low
• carb option)
• 4 oz grilled salmon fillet
• 1/2 cup mixed sliced vegetables (bell peppers, carrots, cucumber)
• 1/4 cup edamame, shelled and cooked
• 1 avocado, sliced
• 1 tbsp sesame seeds, toasted
• 1 tbsp freshly chopped chives
• 2 tsp low
• sodium soy sauce (or tamari for a gluten
• free option)
• 1 tsp rice vinegar
• 1/2 tsp sesame oil

Instructions

1. Cook the sushi rice according to package instructions, or make cauliflower rice by blending raw cauliflower florets in a food processor until it resembles rice grains. Set aside.
2. Season salmon with salt and pepper, then grill or pan sear until cooked through. Set aside to rest for 5 minutes before slicing.
3. In a small bowl, whisk together soy sauce (or tamari), rice vinegar, and sesame oil.
4. Assemble the Japanese bowl by placing cooked rice at the bottom of each serving bowl. Layer grilled salmon, mixed vegetables, edamame, avocado, and garnish with toasted sesame seeds and fresh chives.
5. Drizzle the prepared sauce over the assembled bowls and enjoy a refreshing, energizing meal!

Chef’s Insight

Experiment with different types of fish or tofu for a personalized touch.

Notes

This recipe is perfect for those following a ketogenic diet or seeking low-carb meal options.