Keto Japanese Breakfast: Rejuvenating Energy Bowl

Allergens

Fish (Salmon)

Ingredients

• 1/2 cup sushi
• grade salmon fillet, diced 1 avocado, sliced 1/2 cucumber, spiralized 1/4 cup edamame, shelled and blanched 1/2 cup mixed greens (spinach, arugula, kale) 1 tablespoon sesame seeds, toasted 1 teaspoon black sesame seeds 1 tablespoon extra virgin olive oil Salt and pepper, to taste

Instructions

1. In a medium sized bowl, mix the diced salmon with the olive oil, salt, and pepper. Set aside for marinating.
2. While the salmon is marinating, spiralize the cucumber using a spiralizer or julienne by hand into thin noodles.
3. Blanch the edamame in boiling water for 2 3 minutes, then drain and set aside.
4. Prepare the mixed greens by washing and drying them thoroughly.
5. Heat a non stick pan over medium heat. Add the marinated salmon and cook for about 3 4 minutes per side or until cooked through.
6. To assemble the breakfast bowl, start with a bed of spiralized cucumber noodles, followed by mixed greens, edamame, avocado slices, and finally, the cooked salmon. Sprinkle sesame seeds on top for added crunch.

Chef’s Insight

The combination of lean protein, healthy fats, and fiber-rich vegetables makes this breakfast a perfect way to start your day with energy and balance.

Notes

Customize this recipe by adding other keto-friendly ingredients such as cherry tomatoes, radishes, or sprouts.