I am so sorry for skipping out on your last week!

Things have been hectic here on the home front and to be honest, I feel like I’ve been struggling to stay a float!

First my littlest love brought home a manky cold which morphed into the flu and onto a seriously gnarly sinus infection which, of course, she so generously shared with the rest of the household.

So that was fun, said no one ever!

Since then it’s just been one thing after another, between doctors appointments, parent teacher meetings, last minute, special school assemblies and activities, all on top of the normal daily to-do’s have had me feeling like I haven’t been able to catch my breath!

But . . .

Everyone seems to be feeling better and, with the end of school term approaching, things seem to be slowly (slowly) settling down, fingers crossed they stay that way at least for a minute or two so I can catch my breath.

So . . .

Here I am . . .

At last!

How are you?!

I miss you?!

What’s been going on?

Tell me everything?!

Me?! Well it seems I have gone and got myself yet another food obsession  . . .

You guys, I am so excited to officially share this salmon and avocado sushi bowl recipe with you because I am seriously in love!

Those of you who follow along on Facebook and Instagram know allllllll about my “Sushi bowl Sunday” tradition ( see👉🏻  here,👉🏻  here,👉🏻 here and👉🏻 here) .

It’s just so good!

It’s everything you love about a salmon and avocado sushi roll but it’s served in a bowl instead of as a roll. (obvs)

Light, fluffy garlic and ginger cauliflower rice is piled high with succulent salmon, pickled radish, baby cukes and creamy, dreamy avocado.

Then we add in a couple of toasted nori sheets, because sushi isn’t sushi without a little nori,  and then we finish things off with some fresh chili for a cheeky kick of heat, a generous sprinkling of sesame seeds for that all important crunch and a good drizzle of avocado oil mayo because, yum!

So much deliciousness and the contrast in texture is truly incredible!

Yep, officially obsessed!

One taste and I think, wait, I know you will be too!

And just look at how pretty they are.

And, do you know what makes me love them even more?!

The fact that they come together in less than 15 minutes, they are totally customizable so you can make them exactly how you like them (or using whatever odds and ends/left overs you have on hand) and, they are 100% meal prep friendly!

The recipe I have shared below is for one deliciously simple, seriously awesome salmon and avocado sushi bowl but you could easily double-triple-quadruple the quantities and make a mega batch, divide it into pretty little jars (or just plastic containers) ready to grab and go to take to work or school or just to have on hand for the busy week ahead.

And, if salmon isn’t your jam you could easily sub in your protein of choice – chicken, pork, steak, beef or even just a couple of eggs would go very nicely here too  👌🏻

Deliciously winning on so many levels!

All natural, quick and easy, deliciously simple salmon and avocado sushi bowls;

What do you say, are you in?

 

Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly}

Makes 1 deliciously simple, seriously flavorful salmon and avocado sushi bowl.

Ingredients –

2 x small (or 1 large) cans of salmon  – My fave is this wild pink salmon from Wild Plant Foods

1/2 a small avocado, sliced

2-4 Toasted nori sheets

1 Tablespoon of pickled radish

1 baby cucumber, finely sliced

1 small chili, finely sliced

1 Tablespoon of sesame seeds

1 Tablespoon of avocado oil mayonnaise ( Store bought or homemade – I like to use Sir Kensington’s or Primal Kitchen )

For the rice –

2 cups of cauliflower, riced ( if you are unable to get pre-riced cauliflower it’s easy to make your own – just grate up cauliflower either using a trusty old box grater or process in your food processor for a couple of seconds. You could also sub regular rice or quinoa if you prefer)

1 teaspoon of coconut oil (or cooking fat of choice)

2 cloves of garlic, crushed

1 knob of ginger, grated

1 Tablespoon of coconut aminos

Salt and pepper to taste

Method –

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice), garlic and ginger and cooking for 2-3 minutes, until slightly golden and fragrant.

2 – Add cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

3 – Add coconut aminos, salt and pepper and stir to combine then remove form the heat.

To serve –

Load everything into a big ol’ bowl and dive on in.

Enjoy xo

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Question of the day –

Are you a fellow sushi bowl lover?! Tell me, how would you build your bowl?!  . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your salmon and avocado sushi bowl (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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