If you know me, you know that I’m always ALWAYS down for some sushi! But it can get a little expensive after a while (even with those 50% off rolls). Which is why recently I’ve resorted to making it at home. So viola! Today I’m sharing with you my homemade salmon sushi bowls!
Now for all of you thinking this, YES I did say sushi and YES I do realize that the salmon is actually cooked… So it’s more of a sushi-ish bowl. But trust me, it definitely still gets the job done! And it’s a great option for all those non-sushi lovers in your life. (My mom HATES sushi and she even loved this bowl!)
What’s in my bowl:
- Cauliflower rice
- Seaweed snacks (sea salt flavor)
- Pea shoots
- Sesame seeds
(Side note: For all you sushi lovers out there, salmon, avocado and lemon is the BEST COMBO EVER!)
There are so many reasons why I love making these bowls but I’ll just list a few of them for you:
- They’re incredibly cheap because you don’t need to purchase high end sushi grade fish!
- They’re filling!
- Soooo many toppings! You can easily switch up your ingredients and play around with different fish too. (I always like trying to recreate my favorite rolls.)
- They’re also a great way to introduce “sushi” to some of the non-sushi lovers in your life. (Especially if it’s the “raw fish” that freaks them out, they won’t need to worry because everything here is cooked! It’s all about the flavor.)
- They can easily be made to fit any dietary need/lifestyle. Whether you’re Paleo, Whole 30, Keto, Low Carb or even Vegan/Vegetarian, there’s a bowl for you!
- Use different fish: Try salmon, tilapia, mahi mahi, sea bass, etc. I’ve even made this with tuna to recreate a spicy tuna roll!
- Sub out the seaweed: As weird as it sounds kale chips actually work just as well! You can either make your own or use a store bought brand.
- Sub out the cauliflower rice: You can always use regular or brown rice instead. Banza just came out with a rice made from chickpeas that would be amazing with this too!
- Vegan/Vegetarian: Substitute the fish for tofu or mushrooms. This would also be great with teriyaki tofu or soy marinated mushrooms.
- Paleo/Whole 30: Try using coconut aminos instead of sriracha. Or make sure the sriracha you use is compliant. (40 Aprons also has a homemade sriracha sauce that would work too!)
Hope you all enjoy this lovely start to Spring! 🙂
Salmon “Sushi” Bowls
- 1 salmon filet (I used 1/2 for each bowl)
- 1 head cauliflower, riced*
- 1 avocado (used 1/2 for each bowl)
- 1 cucumber
- 2 packages seaweed snacks (sea salt flavor)**
- Pea shoots
- Sriracha, to taste
- Sea salt, to taste
- Pepper, to taste
- Season salmon with salt and pepper on both sides. Heat a cast iron skillet over medium high heat, spray with avocado oil and cook salmon for 2 minutes per side or until done. Keep in the fridge until ready to eat.
- Heat another pan over medium heat. Spray it with avocado oil and add the cauliflower rice. Season it with salt and pepper and cook for 4-5 minutes or until the rice is tender. Set aside.
- Place cauliflower rice in a bowl. Cut the salmon in half and lay it over the rice. Add avocados, cucumbers, pea shoots and seaweed snacks. Squeeze lemon over salmon and top with sesame seeds and sriracha.