Are you aiming to have a perfect keto meal this weekend? Let’s try out our keto salmon sushi bowls recipe. We bet it will be the most delicious salmon sushi hack, ready in 30 minutes.
Crispy Spicy Salmon Bowls Recipe by Hungry Happens
No need to track down sushi grade salmon. We are cubing, seasoning and cooking our salmon pieces in under 15 minutes and they will taste better than restaurant bought sushi bowls. Our favorite part of this recipe is, of course, the sauce, which brings everything together.
Make sure you remove the skin from your salmon. We had the man behind the counter at the market do it for us. The gray part can remain, it’s the silver scales you want going. Rinse and then pat the fish dry with a paper towel. Next, you will cube it into small chunks, making sure not to cut them too small. This is because while turning them in the pan, they will fall apart if they’re too tiny. Also, keep in mind that meat and fish both shrink when cooked.
Serving Addons For Sushi Bowls Keto Recipe
The remaining ingredients are great for texture and color. The avocado is a must for the sushi bowl experience. We love the freshness and crunch of the carrot, scallions, and cucumber. We really recommend grabbing some Kewpie Mayo but regular mayonnaise definitely will work. If you like your sauce super spicy, add more Sriracha.
Make the Salmon:
- Preheat the oven to 300 degrees F.
- Pat the salmon dry and place it in a small oval baking dish.
- In a small bowl, whisk together the avocado oil, coconut aminos, ginger, and sesame oil until well combined. Pour over the salmon to coat evenly. Sprinkle the salmon with salt and pepper and transfer it to the oven and bake until the salmon flakes easily with a fork, 20 to 25 minutes.
Keto Sushi Bowls
- 1 cup sushi rice, uncooked
- 2 tbsp unseasoned rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 2 lbs salmon
- salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
- ¼ cup sesame oil (divided)
- ½ cup kewpie mayo
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1 large avocado, sliced
- 1 large carrot, juliened
- 3 persian cucumbers, sliced
- 2 scallions, diced
- 4 oz salmon caviar
- 1 nori sheet, sliced thin strips
- 1 tbsp black sesame seeds
- Cook your rice according to package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil and then remove from the burner. Transfer your COOKED rice to a platter, evenly pour the mixture on top and fluff with a fork.
- Remove the skin from your salmon. Pat dry the fish with a paper towel. Cube the salmon into 1.5 inch chunks. Season the pieces with the seasonings – generously. Toss them to spread it all over the pieces.
- In a large skillet, working in 2 batches, heat 2 tbs sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.
- Whisk all of the ingredients together until smooth.