Sashimi Donburi

Sashimi Donburi is a refreshing and vibrant Japanese seafood dish that features a bed of cauliflower rice topped with an array of fresh sashimi and colorful vegetables. This Paleo-friendly bowl is not only visually appealing but also packed with nutrients and flavors.

Ingredients

• Cauliflower - 300 grams (1 small head, grated into rice)
• Sashimi-grade salmon - 150 grams, sliced
• Sashimi-grade tuna - 150 grams, sliced
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Avocado - 1 medium, sliced
• Radish - 4, thinly sliced
• Sesame oil - 1 tablespoon
• Coconut aminos - 2 tablespoons
• Nori sheets - 2, cut into strips
• Chopped green onions - 2 tablespoons
• Pickled ginger - 30 grams, for serving
• Wasabi - to taste

Steps

1. Start by preparing the cauliflower rice. Grate the cauliflower using a box grater or food processor until it resembles rice grains.
2. In a large skillet, heat the sesame oil over medium heat. Add the grated cauliflower and sauté for about 5-7 minutes until tender but not mushy. Remove from heat and set aside.
3. While the cauliflower is cooking, prepare the sashimi and vegetables. Slice the salmon and tuna into thin pieces, julienne the cucumber and carrot, and slice the avocado and radish.
4. To assemble the donburi, divide the sautéed cauliflower rice between two bowls.
5. Arrange the sashimi slices and vegetables artfully on top of the cauliflower rice.
6. Drizzle the coconut aminos over the top and sprinkle with chopped green onions and nori strips.
7. Serve with pickled ginger and wasabi on the side.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from the salmon and tuna, which support heart health.
• Low in carbohydrates and high in fiber, making it a great option for those following a Paleo diet.

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