Sushi is one of my all-time favorite foods and this sushi bowl is a great alternative to going out to get your sushi fix! Enjoy this delicious recipe that supports thyroid function and pleases your taste buds.
Seaweed is full of nutrients that are key to thyroid function. It’s rich in iodine, and high in zinc and iron. Seaweed is also rich in DHA, which is a type of omega-3 fatty acid that supports brain function, vision, and the central nervous system. Salmon is beneficial due to its high content of omega-3 fats, vitamin D, and selenium, which can help prevent cell damage and joint inflammation.
Wild-Caught Salmon Sushi Bowl
- 5 cups 1200.00 ml cauliflower about 1 head
- 1 Tbsp 14.79 ml coconut oil
- 12 oz 354.89 ml salmon
- 2 Tbsp 29.57 ml extra virgin olive oil
- 1 carrot thinly sliced with peeler
- 1 cucumber thinly sliced with peeler
- 1 avocado chopped
- 3 scallions thinly sliced
- 2 sheets nori thinly sliced into strips
- 1/2 tsp 2.46 ml sea salt to taste
- 1/2 tsp 2.46 ml ground black pepper to taste
- 4 Tbsp 59.15 ml Coconut aminos
- Rinse cauliflower and break apart into florets. Place into food processor with S blade, or blender, and process until cauliflower begins to resemble rice. Repeat until all cauliflower has been processed.
- Heat coconut oil in pan over medium heat. Sauté cauliflower with salt for about 5 minutes, stirring frequently.
- Remove from heat and set aside.
- Preheat oven to 425 degrees F.
- Rinse and dry salmon fillet. Using a sharp knife, cut salmon into four, 4-oz fillets.
- Use 1 tsp of olive oil to grease glass pan then place salmon fillets skin side down.
- Season salmon with salt and pepper then lightly drizzle with olive oil, to taste.
- Bake for 15 minutes, or until salmon is cooked according to your preference.
- Separate cauliflower rice into 4 bowls. Once salmon is ready, place salmon over cauliflower rice.
- Top each salmon bowl with avocado, cucumber, seaweed, carrots, scallions, and 1 Tbsp of coconut aminos. Enjoy!