Ingredients:

1 head small cauliflower

1 Wild-Alaskan Sockeye Salmon steak - 6 oz

1/4 cup green onions, for topping

1 Cucumber

1 Carrot, grated.

1 Avocado, diced.

1 Sheet Nori, torn into pieces.

1/4 cup Dulse flakes

1/2 cup of broccoli or kale sprouts for topping

Servings:  2 bowls

Dressing Ingredients:

2 tbsp Coconut Aminos

1 tbsp olive oil

1 tbsp apple cider vinegar

1 tsp raw honey

½ tsp pink salt

Instructions:

To Make Cauliflower Rice:

Step #1:  Roughly chop cauliflower, and place in a blender/food processor and pulse until formed into the form of rice grains.

Step #2:  Steam or boil the ‘rice’ until just tender, not too soft. It only takes a few minutes, then drain and allow to cool.

Sushi Bowl Instructions:

Step #1:  Chop and prepare all vegetables.

Step #2:  Make the dressing by simply mixing all ingredients in one bowl.

Step #3:  Heat a pan over high heat with two tablespoons coconut oil.

Step #4:  Add salmon steak to the hot cooking surface and sear salmon for 1 minute on each side. Remove salmon from heat.

Step #5:  Mix the rice, nori sheets, vegetables, and dressing.

Step #6:  Top bowl with salmon, avocado, green onions and more dressing.

***Nutritional info does not include optional ingredients. ***

***The nutrition info for this recipe is based on the linked ingredients above**