Salmon Sushi Bowls
Ingredients
- 1½ lb salmon fillets
- ¼ tsp salt
- ¼ cup sesame oil, divided
- 3 cloves garlic, minced
- 2 (12-oz) pkg frozen riced cauliflower
- ½ cup chopped green onions
- 2 avocados, sliced or chopped
- 6 Tbsp low-sodium soy sauce
Instructions
- Sprinkle fish with salt; cook in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side. Remove fish from skillet; keep warm.
- Heat 2 Tbsp oil in skillet. Add garlic and cauliflower rice. Cook 5 to 6 minutes, stirring occasionally, or until cauliflower is thawed. Add onions; cook 1 minute or until thoroughly heated.
- Chop or flake fish using two forks.
- Divide cauliflower among 6 bowls. Top with fish and avocado. Drizzle soy sauce over each serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
433
|
433
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 29 | 29 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 794 | 794 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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