Spicy Salmon Qetoe Low Carb Rice Bowl
2
340
Asian
This fresh summer rice bowl swaps regular rice for Qetoe Low Carb Rice and adds sashimi-grade salmon — thinly sliced or cubed for a light, high-protein twist. Tossed with creamy sriracha mayo, avocado, and cucumber, it’s the ultimate warm-weather comfort food.
Ingredients
- • 1 pack Qetoe Low Carb Rice (180 g cooked)
- • 180 g sashimi-grade raw salmon, thinly sliced or cut into small cubes
- • 1 tbsp mayonnaise
- • 1 tsp sriracha (adjust to heat level)
- • ½ avocado, sliced or cubed
- • ½ small cucumber, peeled into ribbons
- • 1 tsp soy sauce or tamari
- • ½ tsp sesame oil
- • 1 tsp sesame seeds (optional)
- • Nori strips, sliced spring onion, and lime wedge for garnish
Directions
- Cook the rice: Prepare Qetoe Low Carb Rice using the absorption or microwave method until soft and fluffy. Cool completely — room temperature suits sashimi best.
- Prepare the salmon: Slice sashimi-grade salmon thinly or cut into neat 1 cm cubes for a poke-style bowl.
- Mix the sauce: Combine mayonnaise and sriracha until creamy.
- Assemble: Add cooled rice to bowls. Arrange salmon, avocado, and cucumber ribbons neatly on top.
- Finish: Drizzle soy sauce and sesame oil, then top with sriracha mayo, sesame seeds, nori strips, and a squeeze of lime. Serve chilled.
