Servings: 2 servings
Calories: 340kcal
Ingredients
- 8 ounces sushi-grade fish (salmon, tuna or fluke) cut into bite-size pieces
- 2 cups riced cauliflower
- 1 teaspoon toasted sesame oil
- 2 cups shredded romaine or leaf lettuce
- 6 perilla leaves (kkaennip) thinly sliced
- 1/2 cucumber julienned
- 1 small carrot julienned
- 1/4 cup shredded daikon
- Chojang sauce: 1 tablespoon Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 1 tablespoon rice vinegar, 1 tablespoon allulose, 1 teaspoon lemon juice, 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
- Crumbled roasted seaweed (gim)
Instructions
- Cook the cauliflower rice in a dry skillet over medium heat for 5 minutes, until tender and dry. Toss with sesame oil and a pinch of salt and let it cool to room temperature.
- Whisk the chojang sauce ingredients until smooth.
- Divide the cauliflower rice between two wide bowls. Arrange the lettuce, perilla, cucumber, carrot and daikon in sections over the top.
- Pile the fish in the center. Sprinkle with sesame seeds and seaweed.
- Serve with the chojang on the side. Spoon in as much as you like and mix everything together before eating.
Notes
Buy fish labeled sushi-grade or sashimi-grade from a trusted fishmonger and keep it very cold until serving. The rice should be cool or room temperature, never hot, so it does not cook the fish.
Chef's Tip: Chill the bowls in the freezer for 10 minutes before assembling. Everything stays crisp and fresh longer.
Keto Swap: Chojang is normally made with sugar and a generous amount of gochujang. This version uses allulose and the Chapter 10 keto paste; store-bought gochujang adds about 4 grams of net carbs per serving.
Success Tip: Use cooked shrimp or seared tuna for anyone who prefers not to eat raw fish.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 28g | Fat: 19g | Fiber: 5.2g
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