Smoked Salmon Rice Bowl

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp coconut aminos
  • 1/2 lime
  • 1/4 onion, chopped
  • 2 Tbsp coconut oil
  • 1/2 head cauliflower
  • sea salt and pepper
  • 2 oz smoked salmon, sliced into small pieces
  • 1/2 avocado, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 2 nori sheets, sliced into match sticks
  • 2 spoonfuls tomato chunks (optional)

Directions

  1. Whisk together olive oil, coconut aminos, and lime juice in a small bowl until it emulsifies. Set aside.
  2. In a skillet, heat the coconut oil over medium heat
  3. When heated, add the onions and cook for 10 minutes or until they start to brown
  4. While the onions are cooking, add the cauliflower to a Nutribullet or food processor and “rice” it. Just do small pulses until it is finely chopped, NOT mashed. I did small batches and that seemed to work best.
  5. Add the cauliflower to the skillet and season with salt and pepper to taste, cook for 10 minutes
  6. Add the salmon
  7. Transfer to a serving bowl when heated
  8. Top with avocado, cucumber and sprinkle with nori
  9. Optional top with tomatoes
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3 thoughts on “Smoked Salmon Rice Bowl

    • Ashley Quigley says:

      Hi fravitch!

      Coconut aminos is another one of those soy sauce substitutes, so that’s the general flavor. I like it better personally. I’ve tried liquid aminos as well, which has a smokier taste. Coconut aminos on the other hand has a duller taste, maybe even a little sweeter too, so it doesn’t affect the dish as much. You can find it near the soy sauces in the healthier section of the grocery store. I encourage you to play around with it and see what you can come up with.

      Hopefully that helps!
      Ashley

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