Cauliflower rice and cucumber noodles are tossed with a spicy, Asian dressing, nori and salmon for a healthy, paleo sushi bowl that is easy, and low carb!
Why yes, we are ARE eating a big bowl piled high with crispety cauliflower rice and cucumber noodles on a Monday morning.
You guys, me and ultra-light and fresh cucumber noodlies that make my taste-buds feel like summer and health and general good things? THE LOVE IS TRUUUUUE. <3 <3
Besides my whole ode to cucumber noodles up there, my inner poetry-writing-person-that-will-stay-inner-forever-because-I-can’t-write-a-poem-to-save-my-life WOULD also write a soliloquy (I actually don’t even know what that is. But, go with it) about sushi.
Sidenote: If you need proof of Taylor’s terrible poetry skills. Check out my ode to Hummus Chicken Power Salads.
I’m sorry for what you’re about to read in your brain-u-lar device in advance.
Anyway. Sushi. But, like, WITHOUT the grainy-ricey-carbiness OR having to put on your jedi-master-hair-tie-thing, which is definitely the technical term, so that you can do that SUPER hard and annoyingly messy, get-rice-stuck-on-your-fingers-and-in-your-hair shenanigans.
That might have just been me though. You’re most likely more coordinated in the ways of masterful sushi artistry.
So, I have this burden on me. The burden of being the BEST wife ever because I gave up my residency in Vancouver, BC which is REALLY just the code name for “the city with the best sushi in ALL THE LAND.” The things that we do for the loving amIright?
BUT, seriously guys, that sush up there? It is legit. Like, so much so that it’s too legit TO QUIT.
That just happened.
Which means that my any-day-any-way-sushi loving self needed to make Vancouver come to me. Except in a way that I could ACTUALLY make when the craving was FER REAL, LIKE RIGHT NOW. Naaaat the traditional “make the rice, and then wait 400 bazillion years for it too cool and receive optimum stick-ocity and seasoned tastiness.”
Also, the technical term for the process of making sushi rice. Look at us, learning so much about Japanese cuisine today.
When I ponder the things that I want hugged up inside layers of perfectly tender rice and crunchety layers of grass of the sea, I think tuna or salmon and sriracha. <– HELLO spicy tuna and spicy salmon rolls, I want to eat you always and forever. K thx bai.
Well, not bai yet. Because I need to tell you about Sizzlefish salmon. AKA: Deliciously moist salmon that comes in perfectly proportioned packages RIGHT TO YOUR DOOR like some sort of magical, sea-dwelling fed-ex genie.
You get it.
You know what you also SHOULD get? Your face on a bowl of refreshingly-healthy-nums topped with ultra-juicy, flaky, perfectly-pink spicy salmon and creamy, avocado to balance it ALLLL out.
Unless you like one pan meals instead. Then try this Superfood Baked Salmon from Cotter Crunch!
Before we go, can we just have a moment of full disclosure?
You see those chopsticks? JUST FER SHOW
I ate this baby with a fork.
Hand/chopstick coordination = NO BUENO.
Spicy Salmon Cauliflower Rice and Cucumber Noodle Paleo Sushi Bowl
- 1 Fillet of Sizzlefish Coho Salmon about 5oz uncooked
- 1 1/2 tsp Sesame oil divided
- Salt + Pepper
- 1 Cup Cauliflower cut into bite-sized pieces
- 1/2 Large cucumber
- 1 Tbsp Coconut aminos
- 1/2 tsp Sriracha or to taste + optional for garnish
- 1/4 tsp Rice vinegar
- 1/4 tsp Fresh ginger minced
- 1/16 tsp Honey a tiny squeeze will do!
- 1/2 Sheet Nori thinly sliced (seaweed)
- 2 Tbsp Green onions minced
- 1/2 Small avocado sliced (55g)
- Sesame seeds for garnish
- Preheat your oven to 425 degrees and line a baking sheetwith tinfoil. Lightly rub the tinfoil with some sesame oil.
- Pat the salmon fillet dry and place it, skin-side down, onto the baking pan. Drizzle 1/4 tsp of the sesame oil on top of the fillet and rub it into the salmon with your fingers, or a pastry brush. Sprinkle with salt and pepper.Bake the fish until it flakes easily with a fork, about 10 minutes. *
- While the salmon bakes, place the cauliflower into a small food processor (mine is 3 cups) and process until fine and "rice-like."
- Heat the remaining 3/4 tsp of sesame oil in a small pan on medium/high heat. Cook the cauliflower rice, uncovered, until golden brown and crispy, stirring occasionally. This takes 5-7 minutes.
- While the cauliflower cooks, spiralize the cucumber using the 3mm blade. Squeeze out as much excess moisture as you can and then place the noodles between two layers of paper towel. Lightly continue squeezing until you've got the cucumber as dry as you can. Place them into a medium bowl.
- In a small container, with a lid, add the the coconut aminos, sriracha, rice vinegar, ginger, honey and remaining 1/2 tsp sesame oil. Hold the lid on tightly, and shake until well combined. Pour onto the cucumber noodles and toss until evenly coated.
- Add the cooked cauliflower rice, sliced nori and green onions into the bowl and toss until evenly coated in the dressing.
- Place the sliced avocado on top, followed by the salmon and garnish with sesame seeds.
A good rule of thumb is 4-6 minutes per 1/2 inch of salmon, depending on how well-done you like it.br]* Because cucumber is so moist, you want to eat this right away, so it doesn't get soggy.
If you need a great spiralizer, I use and love [THIS ONE!
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Want more salmon?
Other Sizzlefish salmon recipes:
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