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Deconstructed Paleo Sushi Bowl


Enjoy all the flavors and textures of a sushi roll in this simple, sushi-inspired bowl

“Sometimes, a “project” recipe can be fun. Rightly or wrongly, I think of sushi rolls as a project: There’s all that fine chopping and rolling and… well, I guess I’m lazy when I’m hungry. This recipe delivers the contrasting flavors and textures of a fresh maki roll in a friendly bowl.” — Melissa Joulwan, author of Well Fed Weeknights.

For more recipes from Melissa Joulwan, click here.

This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.

Ingredients

For the cauliflower rice:

  • 1 large head cauliflower
  • 1 Tablespoon extra-virgin olive oil
  • 3/4 Teaspoons salt

For the crispy nori:

  • 1 Teaspoon extra-virgin olive oil
  • 4 sheets nori

For the rice garnish:

  • Wasabi powder
  • Coconut aminos
  • Unseasoned rice vinegar
  • Toasted sesame seeds

For the shrimp bowl:

  • 4 scallions
  • 1 ripe mango
  • 1 medium red bell pepper
  • 1 avocado
  • 1 1/2 Pound cooked shrimp

Deconstructed Sushi Bowls

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SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

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SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

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Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

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Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

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Join Clean Eating

Create a personalized feed and bookmark your favorites.

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Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

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Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

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SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

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Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).


Deconstructed Sushi Bowls

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

SWAP THE CUCUMBER NOODLES FOR:

Ingredients

Dressing

2 green onions, white and light green parts, thinly sliced

1 tbsp peeled and minced ginger

1 tsp lime zest + 2 tbsp fresh lime juice

1 tbsp avocado oil mayonnaise

1 tbsp toasted sesame oil

¼ tsp ground cayenne pepper

¼ tsp each sea salt and ground black pepper

Bowls

2 large English cucumbers, trimmed and peeled

2 avocados, peeled, pitted and sliced

1 pkg (0.2 oz) seaweed snacks, torn into pieces (TRY: SeaSnax Organic Seaweed Sheets)

4 tsp toasted sesame seeds, optional

Preparation

1. Make dressing: In a small unheated skillet, combine avocado oil, green onions, ginger and garlic. Place over low heat and cook until mixture sizzles. Let cook for 1 minute, then transfer to a small food processor. Add remaining dressing ingredients and blend until smooth.

2. Prepare bowls: In a cast iron skillet on medium- high, heat oil. Sear tuna for 4 minutes, turning to sear all sides including edges. Transfer to a cutting board and slice thinly.

3. Using a spiral maker, working one at a time, secure cucumber and turn crank to create noodles, following manufacturer’s directions. Place between clean kitchen towels and press to remove excess water. Divide noodles among bowls. Drizzle each with 1 tbsp dressing. Divide avocado, carrot, seaweed and tuna among bowls. Drizzle with remaining dressing. Sprinkle with sesame seeds (if using).