Paleo Spicy Salmon Sushi Bowls

Preheat oven to 425ºF and line a baking sheet with tinfoil. Lightly rub the tinfoil with some sesame oil.

Pat the salmon fillet dry and place it, skin-side down, onto the baking pan. Drizzle 1/4 teaspoon sesame oil on top of the fillet and rub it into the salmon with your fingers or a pastry brush. Sprinkle with salt and pepper. Bake the fish until it flakes easily with a fork, about 10 minutes (see note).

While the salmon bakes, place the cauliflower into a small food processor (mine is 3 cups) and process until fine and “rice-like.”

Heat the remaining 3/4 teaspoon sesame oil in a small pan on medium/high heat. Cook the cauliflower rice, uncovered, until golden brown and crispy, stirring occasionally, about 5–7 minutes.

While the cauliflower cooks, spiralize the cucumber using the 3mm blade. Squeeze out as much excess moisture as you can and then place the noodles between two layers of paper towel. Lightly continue squeezing until the cucumber is as dry as possible. Place in a medium bowl.

In a small container with a lid, add coconut aminos, Sriracha, rice vinegar, ginger, honey and remaining 1/2 teaspoon sesame oil. Hold the lid on tightly, and shake until well combined. Pour onto the cucumber noodles and toss until evenly coated.

Add the cooked cauliflower rice, sliced nori and green onions into the bowl and toss until evenly coated in the dressing. Place the sliced avocado on top, followed by the salmon and garnish with sesame seeds. Devour.

Notes:
1. A good rule of thumb is 4–6 minutes per 1/2 inch of salmon, depending on how well-done you like it.
2. Because cucumber is so moist, you want to eat this right away, so it doesn’t get soggy.