Spicy Salmon Qetoe Low Carb Rice Bowl

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

Calories

340

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.

Image of Spicy Salmon Qetoe Low Carb Rice Bowl

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

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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.