WHAT'S FOR DINNER TONIGHT? SALMON SUSHI BOWLS WITH CAULIFLOWER RICE - RECIPE OF THE WEEK!

Ingredients

• 1 lb Salmon Fillet (cut into strips)
• 0.5 cup Mayonnaise (regular mayo, room temperature)
• 2 tbsp Sriracha Sauce (adjust to desired heat)
• 1 tsp Furikake (Japanese rice seasoning)
• 0.5 tsp Garlic Powder
• 1 pinch Coarse Salt
• 1 pinch Coarse Black Pepper
• 1 sheet Parchment Paper Sheet (cut to fit air‑fryer basket)
• 1 tbsp Unsalted Butter
• 1 tbsp Liquid Aminos (soy‑free alternative to soy sauce)
• 1 large Avocado (halved and diced, use Costco avocados if possible)
• 2 tbsp Ricotta Cheese (optional garnish)
• 2 sheets Nori Seaweed Sheets (optional for bite‑size wraps)
• 1 bag Cauliflower Rice (steamable bag, about 12 oz)

Instructions

1. Prepare Salmon

   Trim any skin or pin bones, then cut the salmon fillet into 1‑inch strips for even cooking.

   Time: PT5M

2. Season Salmon

   Sprinkle coarse salt and coarse black pepper evenly over the salmon strips and set aside while you make the sauce.

   Time: PT2M

3. Make Sriracha Mayo Sauce

   In a mixing bowl combine 0.5 cup mayonnaise, 2 tbsp sriracha, 1 tsp furikake, 0.5 tsp garlic powder, and a pinch of salt. Stir until smooth.

   Time: PT3M

4. Coat Salmon with Sauce

   Using the small brush, generously coat each salmon strip with the sriracha mayo mixture. Let the coated strips sit for a minute to absorb flavor.

   Time: PT2M

5. Air Fry Salmon

   Line the air‑fryer basket with a parchment paper sheet, place the coated salmon strips in a single layer (do not overcrowd). Air fry at 385°F for 12 minutes, flipping halfway through.

   Time: PT12M

   Temperature: 385°F

6. Prep Cauliflower Rice

   Microwave the steamable cauliflower rice bag for 2 minutes to thaw and remove excess moisture.

   Time: PT2M

7. Cook Cauliflower Rice

   Heat a frying pan over medium heat, melt 1 tbsp butter, then add the cauliflower rice. Season with generous black pepper, a pinch of salt, and 1 tbsp liquid aminos. Stir and cook until the rice is soft and slightly golden, about 5‑6 minutes. Cover, lower heat to medium‑low, and let steam for another 2 minutes.

   Time: PT8M

8. Assemble Bowls

   Divide the cooked cauliflower rice between two bowls. Top each with 3‑4 salmon strips, half an avocado diced, a drizzle of extra sriracha if desired, and a dollop of ricotta cheese.

   Time: PT5M

9. Optional Nori Wrap Bite

   Place a small piece of nori on the side, add a spoonful of cauliflower rice, a salmon strip, and avocado, then roll into a bite‑size sushi‑like roll.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

5 g