10 min
5 min
2
1 head small cauliflower
1 Ahi Tuna Steak or Wild-Alaskan Sockeye Salmon
Green onions for topping
1 Cucumber
1 Carrot for grating
1 Avocado diced
1 Sheet of Nori torn into pieces
Dulse flakes
Broccoli or Kale sprouts for topping
2 tbsps of Coconut Aminos
1 tbsp of olive oil
1 tbsp of apple cider vinegar
1 tsp of raw honey
½ tsp of pink salt
1. Roughly chop cauliflower, and place in a blender/food processor and pulse until formed into the form of rice grains.
2. Steam or boil the ‘rice’ until just tender, not too soft. It only takes a few minutes, then drain and allow to cool.
1. Chop and prepare all vegetables .
2. Make the dressing by simply mixing all ingredients in one bowl.
3. Heat a pan over high heat with two tablespoons coconut oil. Add tuna steak to the hot cooking surface and sear tuna for 1 minute on each side. Remove tuna from heat.
4. Mix the rice, nori sheets, vegetables, and dressing.
5. Top bowl with ahi tuna, avocado, green onions and more dressing.
This is a fantastic grain-free, low carb sushi recipe that is awesome! I personally, recommend using the olive oil instead of the sesame oil and using Wild-Alaskan sockeye salmon which is the king of fish and is loaded with powerful nutrition. This includes omega 3 fatty acids and astaxanthin.
Side Note– not to put a damper on things, but be cautious about the sushi place you are going to- MOST are definitively not as healthy as you may be thinking. Read this blog article ”Why Sushi is not a Health Food” and “Sushi Secrets” to see what I mean. . .
The typical “American” Japanese restaurant is destroying the basic Japanese ancient health tenants, westernizing your meal by adding all sorts of chemicals and additives. If you are eating sushi because you think it is healthy – Please look a little closer at what’s really lurking in your roll…”
So, to avoid farmed fish, artificial dyes, GMO oil, and MSG- make this bowl and feel happy that your body is not being overloaded by toxins.
