low carb salmon rice bowl

Ingredients

• 5 oz Cooked Salmon Fillet (flaked; can use leftovers or pan‑sear fresh)
• 1.25 cups Cauliflower Rice (fresh or frozen; no added sauces)
• 0.5 avocado Avocado (ripe, sliced)
• 0.25 cup Cucumber (seedless, diced)
• 2 tbsp Kimchi (low‑sugar version preferred for keto)
• 1 tsp Soy Sauce (or coconut aminos for strict keto)
• 1 tsp Sesame Oil (toasted sesame oil)
• 1 dash Sriracha (optional heat)
• 1 tsp Sesame Seeds (to garnish)
• 2 pieces Roasted Seaweed Snacks (optional, for scooping)

Instructions

1. Cook or Reheat Salmon

   If using raw salmon, season lightly with salt and pepper and pan‑sear over medium‑high heat 3‑4 minutes per side until opaque; if using leftover cooked salmon, gently warm in the microwave for 30 seconds.

   Time: PT5M

   Temperature: medium-high

2. Sauté Cauliflower Rice

   Heat 1 tsp oil in a skillet over medium heat, add cauliflower rice, sprinkle with a pinch of salt, stir and cook 3‑5 minutes until tender. If in a rush, microwave covered 2‑3 minutes then drain excess water.

   Time: PT5M

   Temperature: medium

3. Prep Vegetables

   Slice half an avocado into wedges and dice ¼ cup cucumber.

   Time: PT2M

4. Assemble Bowl

   Place warm cauliflower rice in a bowl, flake the salmon over the top, add avocado slices, cucumber dice, and 2 tbsp kimchi.

   Time: PT2M

5. Dress and Garnish

   Drizzle 1 tsp soy sauce (or coconut aminos), 1 tsp sesame oil, and a dash of sriracha over the bowl; gently toss, then sprinkle with sesame seeds and optional roasted seaweed strips.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

8g net carbs

Fat

30g

Fiber

5g