Whole30 Smoked Salmon Sushi Bowl
Prep time
Total time
Serves: 4 servings
  • 4 cups cauliflower rice, steamed (frozen bags, ftw)
  • 1 tbsp rice wine vinegar
  • ½ tsp. salt
  • 1- inch piece ginger
  • ¼ cup coconut aminos
  • 1 Tbsp. rice wine vinegar
  • ½ large shallot
  • ½ tsp. salt
  • 1 tsp. sesame oil
For the bowls
  • 2 sheets nori, crumbled
  • 2 avocados pitted, peeled, and sliced
  • 2 carrots, peeled
  • 1 cucumber peeled and cut into thin strips
  • 2 green onions, sliced
  • 4 ounces smoked salmon, chopped
  • ¼ tsp sesame oil
  • 1-1/2 tsp sriracha
Sriracha Mayo
  • 3 Tbsp. mayo, homemade or Whole30
  • ½ Tbsp sriracha (check to make sure it's compliant)
  • sesame seeds for garnish
  1. To make the cauliflower sushi rice, combine all of the ingredients except for the rice in a blender and blend until smooth. Toss the steamed cauliflower rice with the sauce and stir well. Set aside.
  2. Divide the Cauliflower rice mixture into four bowls and arrange the nori, avocado, carrots, and cucumber, over the top.
  3. Stir together chopped salmon, ¼ tsp. sesame oil, sriracha, and minced green onions. Divided the smoked salmon amongst the bowls.
  4. To make the spicy mayo, combine both ingredients in a small bowl. Spoon over top of the bowls or transfer to a small sandwich bag or piping bag to drizzle. Top with sesame seeds, if desired.
Recipe by at https://www.mymoderncookery.com/whole30-smoked-salmon-sushi-bowl/