So you LOVE sushi too! Don’t you crave it all the time? It’s so addictive!
It’s the one food I go out for more than any other, but since eating it as often as I’d like would put my family in the poor house, I had to come up with a new plan. And the plan needed to be way easier than making homemade sushi, due to the fact my sushi chef skill level is probably about a 2/10, so…
Bowls it is. Anytime the craving hits. This is even easy enough to throw together for lunch!
And…this meets all my qualifications for veggie intake for a meal! I managed this by replacing traditional sushi rice with cauliflower rice (you could sub regular rice if you prefer), and adding lots of crisp cucumber, creamy avocado, crunchy carrots. Feel free to get creative with your toppings! I’ve kept it pretty simple in this recipe, but asparagus? Micro-greens? Sure, would be amazing. Feel free to mix it up! If I had daikon radish, I would have added some of that and pickled ginger, too!
I used wild-caught canned salmon because that’s what I had on hand and it was easiest, but feel free to use fresh salmon, cooked however you like it. There’s no raw fish in this recipe, so you don’t have to worry about sourcing sushi grade fish (but do source wild caught salmon, even if it’s canned!). I’ve also made this with raw sushi grade tuna and it is even better, just not as easy to come by on a busy weeknight! Also, salmon is a great source of healthy fats, omega 3’s and all that…so eat it often!
This was also a big hit with my sushi loving kids, so we’ll be enjoying this often. Hope you like it!
Salmon Sushi Bowl
Serves 4
Sauce ingredients
2 teaspoons sambal oelek (Asian red chili garlic sauce)
1 tablespoon fresh ginger, minced
½ teaspoon red pepper flakes
2 tablespoons sesame oil
¼ cup coconut aminos (can sub soy sauce)
¼ cup rice vinegar
12-16 ounces wild-caught cooked or canned salmon
2 tablespoons coconut oil
1 head cauliflower or 1-16oz. package cauliflower rice (can sub regular rice)
1 tablespoon rice vinegar
Sea salt
1 cup seeded and sliced cucumbers
1 cup shredded carrots
1 avocado, peeled, pitted and sliced
1 sheet nori seaweed, torn or cut into small pieces
Green onions (garnish)
Cilantro (garnish)
Sesame seeds (garnish)
In a small bowl, combine sauce ingredients. Reserve 2-3 tablespoons of the sauce to drizzle over your sushi bowls at the end. Combine the rest of the sauce with the salmon in a bowl and mix well until thoroughly combined. Set aside to marinate, while you prepare the rest of the ingredients.
To make cauliflower rice: Core and chop cauliflower into florets. Pulse in a food processor until it reaches a rice-like consistency. If you don’t have a food processor, grate the cauliflower with a box grater) OR use pre-riced cauliflower.
In large sauté pan, heat coconut oil over medium heat. Add cauli-rice and sauté until warmed through. Add 1 tablespoon rice vinegar and mix well to combine. Add sea salt to taste.
Divide the cauli-rice among 4 bowls, then divide the salmon mixture between each bowl. Top each bowl with nori, avocado slices, sliced cucumbers, and shredded carrots. Drizzle remaining sauce over each bowl. Garnish generously with cilantro and green onions and sesame seeds if desired. Add more coconut aminos (or soy sauce or tamari) to taste.
