Seaweed Sushi Bowl (Paleo, AIP with modifications)
Updated: Dec 27, 2021
This is a great lunch to take on the go. Keep dressing in a separate container so you can give it a shake before adding it onto the sushi bowl. Serves 2
If following AIP:
Substitute the tamari for coconut amino's, the sesame oil for olive oil, the rice vinegar for apple cidar vinegar or balsamic.
Omit the red pepper, sesame seeds and black pepper.
2 cup cooked cauliflower or broccoli rice
6 - 8 ounces of cooked lean protein (fish, shrimp, chickpeas, chicken), cut into bite-sized pieces
1 avocado (thinly sliced)
½ cucumber (diced)
½ red pepper (thinly sliced)
1 green onion (chopped)
2 tablespoons dried seaweed (arame, wakame, or crumbled nori sheets)
2 tablespoons sesame seeds
3 tablespoons rice vinegar
3 tablespoons gluten-free tamari sauce or coconut amino's
1 tablespoon lemon juice
1 tablespoon sesame oil
½ garlic clove
dash salt and pepper
Split the first seven ingredients into two bowls.
Mix the rest of the ingredients together to make the dressing.
Pour the dressing over the sushi bowls.
Serve & Enjoy!