Keto-Friendly Japanese Brunch: Seafood Avocado Nori Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 oz sushi
• grade salmon fillet
• 2 cups mixed greens (spinach, kale, arugula)
• 1 large avocado, sliced
• 2 sheets nori, cut into strips
• 1/2 cup cooked quinoa
• 1/4 cup edamame, shelled and cooked
• 1/4 cup cucumber, thinly sliced
• 2 tbsp pickled ginger
• 1 tbsp black sesame seeds
• 1 tbsp green onion, finely chopped
• Sea salt and pepper to taste
• 1 tsp avocado oil
• 1 tbsp low
• sodium soy sauce (tamari for gluten
• free)
• 1 tbsp rice vinegar
• 1 tsp mirin

Instructions

1. Season the salmon with salt and pepper, and heat avocado oil in a non stick pan. Sear the salmon over medium high heat for about 3 minutes on each side or until cooked to desired doneness. Set aside to rest. In a small bowl, whisk together soy sauce (or tamari), rice vinegar, and mirin. Set aside. Assemble the nori bowls by layering mixed greens, quinoa, cucumber, edamame, pickled ginger, and avocado slices in two shallow bowls. Drizzle with the prepared sauce and top with salmon fillets. Garnish with nori strips, black sesame seeds, and green onions.

Chef’s Insight

This keto-friendly Japanese brunch is perfect for those who crave umami flavors without compromising their dietary restrictions.

Notes

This recipe calls for sushi-grade salmon, which must be handled and stored properly to ensure food safety.