Salmon Avocado Sushi Bowl

Looking at sushi as a food that could be transformed into *bowl* form opens a whole new world! This recipe is grain free ++ if you choose ingredients without added sugar, it’s also Whole30 approved! [Who knew the whole 30 could taste so good?!] Need we say more? ; ) This recipe is a healthier version of sushi because of all the veggies + it’s 100% customizable! Like things extra spicy? Add some wasabi! Prefer crab over salmon? Change it up! The possibilities are endless!

INGREDIENTS

• 1 head of Cauliflower
• ½ Avocado [sliced]
• 3 oz Smoked Salmon
• ½ small Cucumber [sliced or spiralized]
• 1 large Carrot [julienned or spiralized
• ¼ Bell Pepper [sliced]
• 1- 1.5 tbsp Rice Wine Vinegar
• 1 tbsp Coconut Aminos
• *optional [Nori Sheets, Sesame Seeds, Sprouts, Snap Peas, + Ginger]

DIRECTIONS

#1] Get ta slicin’! Slice [or spiralize if you want to make things a little more fun] — all the veggies + the avocado + any extra toppings you’d like!
#2] Place the cauliflower florets into a food processor + pulse until you have tiny “rice” sized pieces of cauliflower. This might take a few batches, depending on the size of your head of cauliflower!
#3] Place the cauliflower rice into a large mixing bowl, add in the coconut aminos + 1 tbsp of rice wine vinegar — stir to mix + taste! Depending on the amount of “rice” you’ve made, you might want to add more rice wine vinegar, just season to suit your tastes!
#4] Assemble your bowl! Scoop some of the cauliflower rice into a bowl + layer on the toppings. Feel free to get as creative as you please!
#5] Grab some chopsticks + EAT UP! Store the leftover cauliflower in an airtight container in the fridge for up to a week.

— Grilled Salmon With Avocado-Lime Salsa
— Spicy Peanut Zoodles
— Thai Peanut Power Greens Wrap

+ Teresa [@tasandoval], OSU CHAARG