If we’re gonna be technical about it, these salmon sushi bowls are not really sushi. True sushi is rice topped with raw fish. And while I love some raw or fresh seared seafood with or without rice, this dish does the trick when I’m hankering for a sushi fix but my grocery budget says “please no”.
I cook my rice in bone broth for a secret infusion of nutrition and flavor. We often have wild-caught salmon from our farm box in bulk, and with all the other goodies in this bowl, 1 1/2 pounds of fish provides a generous portion for four folks. This version uses riced cauliflower, but if you prefer regular rice, you do you.
Quick and easy to whip up, and oh so satisfying to enjoy.
Salmon Sushi Bowl
- 15m
- 25m
- 40m
Ingredients
- For the cauliflower rice:
- 1/2 head cauliflower
- 1 onion
- 1 clove garlic
- 1 tbsp. coconut oil
- 1 tsp. coarse sea salt
- 1 tsp. fresh ground black pepper
- For the salmon bowls:
- 3 nori seaweed
- 3 tbsp. black sesame seeds
- 2 tbsp. coconut oil
- 1 lb salmon
- coarse sea salt
- fresh ground black pepper
- 1 avocado
- 4 green onions
- 1 orange
- 1/2 lemon
- 3 tbsp. fish sauce
- 1 tbsp. rice vinegar
Instructions
- For the cauliflower rice: Break cauliflower into florets; chop the onion and mince the garlic.
- Use a food processor to pulse the cauliflower florets into a rice-like texture.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, or until the onion is translucent.
- Add in the cauliflower rice and sauté for an additional 4–5 minutes.
- Season with salt and pepper..
- For the salmon bowls: If your nori did not come toasted (the package will say if so), toast the nori in a medium-hot skillet for a few minutes. Do the same with the sesame seeds. Set aside.
- Melt the coconut oil in a skillet over medium high heat.
- Season the salmon with sea salt and pepper.
- Cook the salmon by pan searing for 3-4 minutes each side or until cooked to your desired level of doneness.
- While the salmon is cooking, slice the avocado and chop green onions.
- Flake salmon apart into pieces.
- Zest and juice the orange and lemon. Combine the orange juice, lemon juice, fish sauce, vinegar, lemon and orange zests.
- When the cauliflower rice is done, stir in 1/3 cup of the dressing and add more to taste.
- Scoop the cauliflower rice into individual bowls and top with the toasted nori, green onions, salmon, avocado slices, and a sprinkling of sesame seeds.
Nutrition
- 436
- 27g
- 20g
- 8g
- 25g
- 11g
- 61mg
- 4g
- 1565mg
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