Keto Japanese Bowl – Vibrant Energy & Rejuvenation

Allergens

Fish, Soy

Ingredients

• 4 oz sushi
• grade salmon fillet
• 1 cup mixed baby greens (spinach, kale, arugula)
• 1/2 avocado, thinly sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup cucumber, thinly sliced
• 2 tbsp edamame, shelled and cooked
• 2 tbsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• 1 tbsp low
• sodium soy sauce (or tamari for gluten
• free)
• 1 tsp rice vinegar
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/2 lime, juiced
• Fresh cilantro and mint leaves, for garnish

Instructions

1. Season the salmon fillet with salt and pepper to taste.
2. In a small bowl, whisk together soy sauce, rice vinegar, ground ginger, and garlic powder. Set aside.
3. Heat a non stick skillet over medium heat. Add the seasoned salmon fillet and cook for 4 minutes on each side or until desired doneness is reached. Remove from heat and let it rest for a few minutes.
4. In a large bowl, combine mixed baby greens, cucumber, shiitake mushrooms, and cooked edamame. Toss with half of the dressing to taste.
5. Plate the dressed salad mixture in a circle on a serving plate.
6. Top the salad with sliced avocado, followed by the rested salmon fillet. Drizzle the remaining dressing over the salmon and garnish with sesame seeds, black sesame seeds, lime juice, cilantro, and mint leaves.

Chef’s Insight

The contrast of flavors and textures in this Keto Japanese Bowl is sure to delight your senses while keeping you on track with your dietary goals.

Notes

Adjust the dressing to taste and use fresh, high-quality ingredients for the best results.