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
- 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
- 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.