~ 2 Servings ~ Time 1h ~ Marinated ~ 4 days in the fridge ~


Marinated salmon

  • 240 gr smocked salmon
  • 2 medium green onions
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp lemon juice
  • 1 tbsp sesame seed
  • 1 tsp Sriracha sauce
  • 1 tsp rice vinegar


  • 1 bag of  Konjac Rice from yu & mi
  • 1 tbsp avocado oil
  • 1 tbsp rice vinegar



  1. Prepare the marinade, add soy sauce, toasted sesame seed, lemon juice and rice vinegar mix with the salmon cut in small pieces. Let marinate.
  2. Once marinated add the green onions, sesame seed and sriracha sauce.
  3. Prepare the konyaku rice as precise on the packaging you use. Once cooked drain well place in a pan with avocado oil and rice vinegar ’till perfumed.
  4. Crisp up the nori sheet in a hot pan greased with avocado oil, Halve and slice the avocados.
  5. Assemble the bowl : place the rice, the salmon mix, the crisp nori sheet, the avocado and top with some pickled ginger.

Tools and time

  • Preparation time : 1 hour
  • pan

Nutritional data

Original recipe @ Keto & Paleo Salmon Poke Bowl