Salmon Avocado Sushi Bowl

I. LOVE. SUSHI. Ahhh! If you haven’t discovered your love for this magical food yet, I know you will soon. Sushi is downright amazing, but the downside is that it can be a pretty pricey meal + it’s not very easy to make on your own [with a few *attempts* myself… trust me, I know]. BUT, if you look at sushi as a food that could be transformed into *bowl* form, you’ve just opened a whole new world!

Sushi isn’t usually the healthiest option because there is far more rice than veggies or protein — until now! We’re replacing the rice in traditional sushi with cauliflower rice! Yep, you read that right. Cauliflower can be transformed into *rice*. The rice alone might just become your next love because of its versatility + ability to make many of your fav meals much healthier! Oh, + it can be made in about 2 minutes. Another bonus — this recipe is grain free ++ if you choose ingredients without added sugar, its also #CHAARGWhole30 approved! [Who knew the whole 30 could taste so good?!] Need we say more? ; )

Not only is this recipe a healthier version of sushi because of all the veggies, but its 100% customizable! Feel free to change up any of the veggies, or add in more of your favorites. Like things extra spicy? Add some wasabi! Prefer crab over salmon? Change it up! The possibilities are endless my friends!

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

Pickled Ginger

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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!

IMG_1599_reg#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!

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#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!

IMG_1584_reg#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!

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#5] Grab some chopsticks + EAT UP! Store the leftover cauliflower in an airtight container in the fridge for up to a week.

+ Teresa [@tasandoval], OSU CHAARG

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