Sushi Bowl with Nori/Sea Salt Sprinkle

Chris McCormick

Posted on February 17 2020

This would be a great dish to take to work for lunch. Make sure to purchase sashimi quality salmon and tuna, it really makes a big difference. We used the Seasnax Toasty Onion Nori Sheets (my favorite!) to make this dish, a favorite here at Paleo on the Go. You don’t have to use tuna and salmon if you don’t want to. Whichever fish you decide, just double up on the quantity.

Sushi Bowl with Nori/Sea Salt Sprinkle

Serves 2

  • 3 oz Sushi grade tuna
  • 3 oz Sushi grade salmon
  • 4 Scallions
  • 1 Carrot
  • 1 Cucumber
  • 1 Seasnax Toasty Nori Sheet, any flavor
  • ½ tsp. Sea salt
  • 1 Head cauliflower
  • 2 Tbl. Extra virgin olive oil
  • 2 Tbl. Minced onion

Cut cauliflower into florets, discarding stems and leaves. Put florets into a processor bowl and pulse to form rice.

Heat olive oil in a large saute pan, add minced onion, then cauliflower rice. Saute for a few minutes, add a little water and cover to steam. Rice is done when fully tender.

Spoon rice into two bowls.

Slice the tuna and salmon into paper thin slices. Thinly slice scallions.

Peel and julienne the carrot on a mandoline, blanch for a moment in boiling water, then remove and drain.

Peel and julienne the cucumber.

Finely chop nori sheet with a sharp knife, and sprinkle liberally over the entire bowl. Sprinkle bowl lightly with sea salt.

Arrange the tuna and salmon slices over each rice bowl. Garnish with the scallions, carrots and cucumbers. Serve with some coconut aminos and wasabi on the side if desired.

Sushi Bowl with Nori Sea Salt Sprinkle Ingredients Saute oil and add minced onion add cauliflower rice peel and julienne the cucumber

Slice the salmon into paper thin slices Slice the tuna into paper thin slices Peel and julienne the carrot and garnish Garnish with the scallions, carrots and cucumbers

Sushi Bowl with Nori Sea Salt Sprinkle

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