Sashimi Rice Bowl

This Sashimi Rice Bowl is a refreshing low-carb Japanese dish that combines fresh sashimi-grade fish with crisp vegetables and a zesty dressing. It's perfect for a light lunch that’s both satisfying and nutritious.

Ingredients

• Sashimi-grade salmon - 150g
• Sashimi-grade tuna - 150g
• Cauliflower rice - 200g
• Cucumber - 1 medium, thinly sliced
• Radishes - 4, thinly sliced
• Avocado - 1, sliced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Wasabi - to taste
• Chopped green onions - 2 tablespoons
• Sesame seeds - 1 tablespoon

Steps

1. Prepare the cauliflower rice by grating or processing the cauliflower florets until they resemble rice grains.
2. In a pan over medium heat, lightly sauté the cauliflower rice for about 5 minutes until tender but not mushy. Remove from heat and let cool slightly.
3. While the cauliflower rice cools, slice the sashimi-grade salmon and tuna into thin pieces.
4. Prepare the vegetables by slicing the cucumber, radishes, and avocado.
5. In a small bowl, mix the soy sauce, sesame oil, and rice vinegar to create the dressing.
6. To assemble the bowls, divide the sautéed cauliflower rice between two bowls, then arrange the sliced sashimi, cucumber, radishes, and avocado artistically on top.
7. Drizzle the dressing over the bowls, and add wasabi to taste.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.4 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• Low in carbohydrates, making it suitable for low-carb diets.

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