Salmon Sushi Bowl

“Deconstructed” salmon and avocado sushi bowls

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I’m not usually one to get on board with the “deconstructed” food trend, but when it comes to keto, we have to get creative with certain dishes. I love the flavors of salmon and avocado sushi, but we obviously can’t have the rice. So…why not take all of the ingredients we are allowed to have, arrange them in a bowl and still call it sushi? Well… I should really say “inspired” by sushi. I have a confession, there’s barely any cooking involved in this recipe! It’s really just slicing, arranging and a tiny bit of toasting.

  • Serves: 4
  • Time: approximately 15 minutes
  • Calories: 532
  • Total carbs: 12.7 grams
  • Net carbs: 7.1 grams
  • Fat: 40.2 grams
  • Protein: 30.6 grams


  • 1 ½ cups sliced cucumber
  • 3 Tbsp rice wine vinegar
  • Pinch of salt
  • 2 nori sheets, cut into quarters
  • 2 fresh salmon filets, skin and bones removed (approximately 1 lb of salmon)
  • 2 ripe avocados, sliced
  • 4 Tbp Japanese mayo, (1 Tbsp per bowl)
  • 4 Tbsp tamari soy sauce (1 Tbsp per bowl)

How to make:

  • Pop your sliced cucumber into a small bowl and add the rice wine vinegar and salt, give it a little stir and set aside
  • Heat a small frying pan over a low heat
  • Add your nori sheets to the hot pan and toast on both sides for only a few seconds until crispy
  • Slice your salmon filets into slices around ¼ of an inch thick
  • Lay your salmon and avocado slices around one side of each serving bowl
  • Place a small pile of pickled cucumber into the bowl
  • Add a dollop of Japanese mayo next to the salmon and avocado, and finish off by placing the toasted nori squares in the centre of the dish
  • Drizzle the tamari soy sauce over the salmon before serving as a lunch or really light dinner
  • It’s that easy!

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