Keto Salmon Sushi Bowls

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Keto Salmon Sushi Bowls

7 ratings

I love how easily these bowls come together. The hardest part is searing off the salmon, but this takes less than 10 minutes all together! The bowls are filled with cauliflower rice then topped with flaked salmon, a nori sheet, a few carrot curls, cucumbers, sriracha mayo and roasted sesame seeds! This is a great meal prep recipe as well.

  • Net Carbs

    3.6 g

  • Fiber

    4.6 g

  • Total Carbs

    8.2 g

  • Protein

    37.5 g

  • Fats

    21 g

374 cals

Keto Salmon Sushi Bowls

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Salmon

    Salmon

    2 medium salmon steak

  • Avocado Oil

    Avocado Oil

    2 teaspoon

  • Cauliflower Rice

    Cauliflower Rice

    10 ounce

  • Cucumber

    Cucumber

    ½ small

  • Carrots

    Carrots

    ⅛ small

  • Roasted Seaweed Snack by Kroger

    Roasted Seaweed Snack by Kroger

    1 serving

  • Mayonnaise

    Mayonnaise

    1-½ tablespoon

  • Ground Fresh Chili Paste by Sambal Oelek

    Ground Fresh Chili Paste by Sambal Oelek

    1 tsp

  • Water

    Water

    1 teaspoon

  • Sesame Seeds

    Sesame Seeds

    ½ teaspoon

  • Pea Shoots by Morrisons

    Pea Shoots by Morrisons

    ½ pack

Recipe Steps

steps 4

30 min

  • Step 1

    Dry salmon fillets with paper towel and sprinkle ¼ teaspoon kosher salt on the skin side. Heat a medium saute pan over medium-high heat until very hot! Add avocado oil until shimmering. Dry the fillets again and add to the pan skin side down. Allow the skin to sear. Do not try to flip the fish if it is not ready, the skin will release once it is sufficiently browned. Once browned, flip fish and cooked until cooked through about 1-2 minutes longer.
    Step 1
  • Step 2

    In the meantime, microwave cauliflower rice until hot and divide between two bowls adding a roasted seaweed piece on the side of the bowl.
    Step 2
  • Step 3

    Prepare sriracha may by mixing mayo, chile-paste and water together. Add enough water to make it thin enough to drizzle on top of the bowls.
    Step 3
  • Step 4

    Using a veggie peeler, peel 3 slices of carrot for each bowl and roll into a curl. Slice cucumber into thin slices. Top bowls with crumbled salmon, sliced cucumbers, carrots, sriracha mayo and sesame seeds. Add pea shoots too! Serve hot or chilled.
    Step 4

Comments 4

  • Anonymous

    Anonymous 3 years ago

    Great dish, I fried diced onion in sesame oil the added the cauliflower rice to get extra flavor

    • MishkaTee

      MishkaTee 4 years ago

      Loved this recipe, I didn't add carrot or pea shoots, substituted for thinly sliced Pak choy and 1/2 an avocado así needed to boost the fat. So delicious.

      • Eppie

        Eppie 4 years ago

        Instant favorite !! I don't have pea shoots, just added salad greens instead.

        • Anonymous

          Anonymous 5 years ago

          This was sooooo good! I added avocado - highly recommend!