Japanese · Dinner
Assorted Raw Fish Rice Bowl (Keto)
Assorted raw sashimi-grade salmon and tuna served over cauliflower rice with avocado, cucumber, and a sesame-soy dressing. Rich fatty fish provides most of the fat, finished with sesame oil, toasted sesame seeds, nori strips, and pickled ginger for a keto-adapted version of the classic chirashi-style bowl.
$10
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
432Calories
32.4gProtein
30.2gFat
10.8gCarbs
2.8gSugar
5.1gFiber
993mgSodium
79mgChol
5.3gSat Fat
1015mgPotassium
67mgCalcium
2.3mgIron
6.4mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Slice the salmon and tuna into thin even pieces on a cutting board using a sharp knife, working quickly to keep the fish cold.
2
Prep
Rice the raw cauliflower in a food processor or grate on a box grater until it resembles fine rice grains.
3
Build
Whisk the soy sauce, rice vinegar, and 1 teaspoon of sesame oil together in a small bowl until combined.
4
Build
Spread the cauliflower rice in a shallow bowl, arrange salmon, tuna, avocado, and cucumber in sections, drizzle remaining sesame oil and dressing, scatter toasted sesame seeds, nori strips, and sliced scallion on top, then serve immediately while fish is cold.
5
Plate
Set the pickled ginger alongside the bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sashimi-grade salmon
- 4.4 oz126g sashimi-grade tuna
- 1 1/2 cup200g cauliflower rice
- 11 avocado
- 1/2 cup60g cucumber
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 4 tsp4 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 11 sheet (2g) nori
- 2 tsp2 tsp pickled ginger
- 11 scallion
