Craving sushi? This quick and easy salmon sushi bowl is full of yummy sushi flavor but without the raw fish or carb-heavy rice. Perfect for lunch, this recipe is high in protein, healthy fats and iodine-rich seaweed. This dish can be thrown together in about 10 minutes (less time than it takes to order sushi)! This recipe is low-carb, gluten-free, dairy-free and soy-free.
I always recommend eating cooked foods over raw foods to improve digestion; however, the warming nature of ginger helps to improve digestion and balance out the cold nature of the sushi. I choose cooked salmon because raw fish can increase your risk of parasites. Depending on the amount of spice you like, you can adjust the recipe by adding more or less sriracha.
1 6 oz. can or pack of wild-caught salmon, drained
3 TBSP avocado oil mayonnaise
3 TBSP seasoned rice wine vinegar
1 TBSP coconut aminos
1/4 tsp sriracha
1 package of seaweed snacks
1 TBSP organic grated ginger
1/2 organic cucumber, diced
1/2 cup organic shredded carrots
1/2 avocado, sliced
1/2 tsp Eden shake or sesame seeds
In a bowl, mix together the salmon, mayonnaise, 2 TBSP rice wine vinegar, coconut aminos, and sriracha. In a serving bowl, add grated carrots, cucumber and avocado. Sprinkle 1 TBSP rice wine vinegar and ginger over the cucumber. Add salmon mixture and seaweed snacks. Sprinkle with Eden shake or sesame seeds.
To eat, assemble your sushi by taking one sheet of seaweed and putting a spoonful of salmon mix in the center. Top with a few carrots, cucumbers and a slice of avocado and eat it like a taco. So delicious!!