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Salmon Sushi Bowl

Our salmon sushi bowl gives you the tanginess of rice vinegar, the salty brine of fish sauce, a bite of green onion, and a little crunch of sesame seeds.

Salmon Sushi Bowls

Did you give up sushi when you went paleo? Chances are yes – because, rice. It’s time to rediscover all those wonderful flavors that make sushi such a treat. Our salmon sushi bowl gives you the tanginess of rice vinegar, the salty brine of fish sauce, a bite of green onion, and a little crunch of sesame seeds.

To really make this bowl shine, hunt down some fresh salmon that will melt in your mouth and aim for a rare cook – so that the inside of the fillet is still fleshy and pink.

If you’re feeling really generous, invite your paleo AIP friends over and whip up a plate of these Salmon and Seaweed Roll Ups (AIP) for perfect summertime fare.



Salmon Sushi Bowl

  • 15m
  • 25m
  • 40m


  • 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


  1. For the cauliflower rice: Break cauliflower into florets; chop the onion and mince the garlic.
  2. Use a food processor to pulse the cauliflower florets into a rice-like texture.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Sauté the onion and garlic for 3–4 minutes, or until the onion is translucent.
  5. Add in the cauliflower rice and sauté for an additional 4–5 minutes.
  6. Season with salt and pepper..
  7. 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.
  8. Melt the coconut oil in a skillet over medium high heat.
  9. Season the salmon with sea salt and pepper.
  10. Cook the salmon by pan searing for 3-4 minutes each side or until cooked to your desired level of doneness.
  11. While the salmon is cooking, slice the avocado and chop green onions.
  12. Flake salmon apart into pieces.
  13. Zest and juice the orange and lemon. Combine the orange juice, lemon juice, fish sauce, vinegar, lemon and orange zests.
  14. When the cauliflower rice is done, stir in 1/3 cup of the dressing and add more to taste.
  15. Scoop the cauliflower rice into individual bowls and top with the toasted nori, green onions, salmon, avocado slices, and a sprinkling of sesame seeds.


  • 4
  • 1
  • 436
  • 27g
  • 20g
  • 8g
  • 25g
  • 11g
  • 61mg
  • 4g
  • 1565mg
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