Salmon Sushi Cauliflower Rice Bowl

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Salmon Sushi Cauliflower Rice Bowl

Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 4 servings
Calories: 332kcal


  • 4 cups Cauliflower Rice
  • 2 tbsps Avocado Oil (divided)
  • 1/4 cup Coconut Aminos
  • 1 Garlic (clove, minced)
  • 1/2 tsp Ginger (minced)
  • 1 Cucumber (medium, julienned)
  • 4 Carrot (small, julienned)
  • 1 Avocado (small, sliced)
  • 10 ozs Canned Wild Salmon (drained)
  • 4 Nori Sheets (quartered)


  • Sauté the cauliflower rice in a large pan with 1/3 of the oil for seven to 10 minutes. Divide the cauliflower rice between bowls or containers if meal prepping.
  • In a small bowl, whisk the remaining oil with the coconut aminos, garlic, and ginger to make a dressing.
  • Divide the remaining ingredients evenly between bowls on top of the cauliflower rice and serve with the dressing. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Meal prep

    Divide all of the servings between your containers and add the avocado just before serving.


Calories: 332kcal | Carbohydrates: 21g | Protein: 24g | Fat: 19g | Cholesterol: 47mg | Sodium: 614mg | Fiber: 9g | Sugar: 9g | Vitamin A: 10876IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 1mg

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