These Salmon Bowls with Wasabi Mayonnaise are loaded with crisp salmon bites, cauliflower rice, crunchy cucumber and creamy avocado all drizzled in a deliciously spicy wasabi mayonnaise. These bowls take less than 30 minutes to make and are perfect for those evenings when you are craving sushi but don't want to leave the house.
½Cucumbercut in half lengthwise and then thinly sliced
1Large Avocadothinly sliced
1/2tbspwhite Sesame seeds
1/2tbspblack Sesame seeds
3scallionsthinly sliced
Instructions
In a bowl whisk together the sesame oil, apple cider vinegar, garlic, ginger, coconut aminos and black pepper. Place the cubed salmon in a bowl and pour ⅔ of the sauce overtop. Place the remaining ⅓ of the sauce in the fridge to use later. Leave the salmon to marinate for 10-20 minutes while you prepare everything else for the bowls.
To make the wasabi mayonnaise in a bowl whisk together the mayonnaise, wasabi and lemon juice.
Heat a large skillet on medium high heat. Add in 1 tbsp avocado oil and once hot, add the cauliflower rice. Saute the cauliflower rice until it is tender and golden in colour. Remove the pan from the heat and divide the cauliflower rice between the bowls.
Heat 1 tbsp avocado oil to the pan and once hot add in ½ the salmon pieces. Cook the salmon for approximately 2-3 minutes per side until a golden brown crust forms. Use metal tongs or a fork to gently turn the salmon pieces. Repeat with the second batch of salmon.
Divide the salmon between the bowls. Add the sliced cucumber and avocado. Spoon the reserved salmon marinade over the rice and cucumbers on each bowl. Drizzle the wasabi mayo overtop and sprinkle with sesame seeds and chopped scallions.