This recipe is gluten free, dairy free and refined sugar free.
A healthy and light dinner or lunch recipe by nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish.
Servings |
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- 2 cups cauliflower (riced)
- 1 small carrot (cut into matchsticks)
- Juice of 1/2 a lemon
- 1 tbsp apple cider vinegar
- 2 portions salmon fillets (cubed)
- 1 tbsp white sesame seeds (extra to garnish)
- 1 tbsp black sesame seeds
- 1 small cucumber (cut into matchsticks)
- 1 sheet toasted nori (shredded)
- coconut oil (for cooking)
- 2 tbsp tamari
- 1 spring onion (finely chopped)
- chilli flakes (fresh or dried)
- 1 pinch salt
Ingredients
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- In a small bowl soak carrots in apple cider vinegar and lemon juice. Set aside.
- Heat coconut oil in a deep frying pan. Saute cauliflower rice with 1 tbsp water and pinch of salt until tender. Set aside.
- Coat salmon cubes in sesame seeds.
- Cook salmon in coconut oil in frying pan, on all sides or until salmon is cooked through.
- Assemble sushi bowl with a serving of cauliflower rice and top with salmon.
- Dress with tamari or coconut aminos.
- Drain carrot and pour half of this liquid over cauliflower rice.
- Arrange avocado, cucumber, carrot and salmon on top and sprinkle with nori, extra sesame seeds, spring onion and chilli.
Variations:
• You can swap cauliflower rice with cooked quinoa or brown rice. • You can swap salmon with chicken, prawn or eggs.
Recipe from the latest cookbook by nutritionist, naturopath and recipe developer Casey-Lee Lyons from www.livelovenourish.com.au. You can find this, along with loads of other recipes free from gluten, dairy and sugar, in her new Real Food Recipes e-book (sneak peek here). Get your copy now with 20% off by using the code NOURISH20.
www.livelovenourish.com.au
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