Deconstructed Sushi Bowl
Randi Karlinsky MS, RDN, LDN, CHC, NASM-CPT
1 tsp Avocado Oil
4 cups Cauliflower Rice
2 tsps Coconut Aminos
1/2 Cucumber (sliced into sticks)
1 Avocado (peeled and chopped)
4 Nori Sheets (snack size, torn into pieces)
225 grams Smoked Salmon
2 tsps Sesame Seeds
2 tbsps Mayonnaise
1/8 tsp Cayenne Pepper (optional)
Heat a skillet over medium heat. Add the avocado oil and then the riced cauliflower. Saute for 5 to 7 minutes, then add the coconut aminos and stir to coat. Remove from heat.
Divide the cauliflower rice into bowls. Top each bowl evenly with cucumber, avocado, nori and smoked salmon. Garnish with sesame seeds.
Mix the mayonnaise with cayenne in a small bowl and drizzle on top of the bowls. Enjoy!
Leftovers: This bowl is best served immediately but can be stored in the fridge up to 2 days and served cold.
No Coconut Aminos: Use tamari or soy sauce instead.