Japanese Keto Cauliflower Rice Bowl with Salmon and Avocado

Allergens

Fish, Soy

Ingredients

• 1 cup cauliflower rice (preferably freshly grated)
• 4 oz salmon fillet
• 1/2 avocado, sliced
• 1/2 cup shelled edamame
• 1 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 1 tsp mirin
• 1 tsp honey or sweetener of choice (optional)
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pan, heat sesame oil over medium heat. Add the salmon fillet and cook for 3 4 minutes on each side or until cooked through. Remove from pan and set aside.
2. In the same pan, add cauliflower rice, soy sauce or tamari, rice vinegar, mirin, and honey (optional). Cook for 5 6 minutes until the cauliflower is tender. Season with salt and pepper to taste.
3. To serve, divide cauliflower rice between two bowls. Top each bowl with cooked salmon fillet, sliced avocado, and edamame. Garnish with fresh cilantro leaves.

Chef’s Insight

This Japanese Keto Cauliflower Rice Bowl is not only delicious but also nutrient-dense, providing essential vitamins, minerals, and healthy fats to fuel your day.

Notes

Feel free to customize this dish with your favorite keto-friendly vegetables or protein sources.