Simple Sushi Salad Bowl

STATS:

• Calories: 320 kcal
• Prep time: 15 minutes
• Cook time: None
• Total time: 15 minutes
• Serving size: 1 bowl
• Cuisine: Japanese-inspired
• Course: Salad
• Diet: Keto, Low-Carb, Gluten-Free
• Serving: 2 servings

EQUIPMENT:

• Cutting board
• Medium bowl
• Knife
• Whisk
• Spatula

INGREDIENTS:

• 1 cup chopped cucumber
• 1 avocado
• ½ cup shredded cooked shrimp
• ¼ cup sliced green onions
• 1 tbsp. toasted sesame seeds
• 2 tbsp. mayonnaise
• 1 tsp. coconut aminos
• ½ tsp. apple cider vinegar
• 1 tsp. Sriracha
• 1 sheet nori, shredded or sliced into strips
• ½ tsp. sesame oil
• Optional toppings: pickled ginger, wasabi, sliced radish, micro greens

INGREDIENTS NOTES:

SHRIMP:

• Shrimp is a fantastic source of lean protein and has a delicate, sweet seafood taste. It complements the other components nicely as well.

GREEN ONIONS:

• The mild, somewhat sweet flavor of green onions, also known as scallions, enhances the meal without taking center stage.

SESAME SEEDS:

• Sesame seeds are added to give the crunchy texture & a nutty taste. Sesame seeds offer a pleasant visual appeal and additional crunch, but sesame oil can also be used for taste.

MAYONNAISE:

• Mayonnaise binds the components together by adding creaminess and a hint of tang. It might be somewhat lighter if you’re searching for a healthy alternative, such as avocado mayo or plain Greek yogurt.

COCONUT AMINOS:

• These amino acids have a salty, somewhat sweet, and soy-free taste.  It works well in paleo or low-carb recipes and is a fantastic substitute for soy sauce.

APPLE CIDER VINEGAR:

• Apple cider vinegar stabilizes the lushness of the avocado and mayo by adding brightness and acidity.

SIRARCHA:

• Sriracha brings a hint of sweetness and a burst of spice. You can alter or change the quantity of Sriracha according to the preferred tolerance level.

NORI:

• Nori provides a touch of umami and a seaweed taste. It provides a distinctive texture and a hint of saltiness to the meal. Nori sheets are often found in the Asian cuisine department of most supermarkets.

SESAME OIL:

• This sesame oil adds a profound & nutty taste and raises the dish’s umami content.

INSTRUCTION:

1. Take a medium bowl and add the avocadoes, cucumber, green onions & shrimp.
2. Combine all the ingredients by using the whisk.
3. Grab a small bowl and add the tamari, sesame oil, vinegar, Sriracha, & mayonnaise.
4. Combine all the ingredients by using the whisk.
5. We can pour the dressing into the salad.
6. Mix all the components softly to combine.
7. Then we can add some sesame seeds, shredded nori, and other option ingredients if we want.
8. We put the salad bowl in the fridge chill the salad and serve.

TIPS:

• We can chill the salad bowl before assembling it to have a refreshing and crunchy bowl.
• You can combine the dressing and salad at the time of consumption to keep the salad crunchy.
• We can make the dressing and salad and store them separately to make a great meal prep option.

STORAGE INFORMATION:

FRIDGE:

• We can put the remaining sushi salad in a sealed box and store this salad for like 2 days.

FREEZER:

• We should not have to store this sushi salad in the freezer because the avocadoes and the vegetables will get mushy.

FAQs:

Is this Sushi Salad Bowl low in carbs?

• This Sushi Salad Bowl is only comprises of 6g net carbs, 2g fiber, 18g proteins, and 8g total carbs is present in per serving of this sushi salad.

Will we store this Sushi Salad Bowl?

• Yes we put the remaining Sushi Salad in the close box and store this sushi salad for 2 days and we cannot freeze this salad because the avocadoes and the vegetables will get mushy when we thaw this salad.

Is the imitation carbs keto-friendly?

• Imitation carbs contains some carbs, so we have to check the label and always buy the real crab & shrimp to be remaining on keto diet.

Can I add some other protein source to this Sushi Salad?

• Yes we can add the grilled chicken, salmon, and tofu as a substitute of sushi or with the sushi.

NUTRITIONAL INFORMATION: