Sushi Bowl
A deconstructed sushi bowl with salmon, avocado, cucumber, nori, and sesame-scented cauliflower rice.
Ingredients
8 oz salmon, cooked or raw, cut into bite-sized pieces
1 ripe avocado, diced
1 cup cucumber, diced
2 cups cauliflower rice
2 tsp unseasoned rice vinegar
1 sheet nori, cut into thin strips
1 Tbsp toasted sesame oil (for finishing)
1 Tbsp butter or beef tallow (optional, for cooking cauliflower rice)
½ tsp coarse sea salt
½ tsp cracked black pepper
1 tsp toasted sesame seeds (optional, for garnish)
Macronutrients (per serving, yields 2 servings)
Protein: 38g
Fat: 42g
Carbs: 6g
Preparation
Heat butter or tallow (1 Tbsp, optional) in a skillet over medium heat. Add cauliflower rice (2 cups) and sauté for 4–5 minutes until tender. Remove from heat.
Stir in unseasoned rice vinegar (2 tsp), salt (½ tsp), and pepper (½ tsp) into the warm cauliflower rice. Set aside.
In serving bowls, layer cauliflower rice, then top with salmon pieces (8 oz), diced avocado (1), and diced cucumber (1 cup).
Sprinkle nori strips and toasted sesame seeds (1 tsp, optional) over the bowl.
Drizzle toasted sesame oil (1 Tbsp) evenly over the bowls just before serving.
20 ab-Mat sit-ups