Seaweed Sushi Bowl (Paleo, AIP with modifications)

This is a great lunch to take on the go. Keep dressing in a separate container so you can give it a shake before adding it onto the sushi bowl. Serves 2

If following AIP:

• Substitute the tamari for coconut amino's, the sesame oil for olive oil, the rice vinegar for apple cidar vinegar or balsamic.

• Omit the red pepper, sesame seeds and black pepper.

Ingredients:

• 2 cup cooked cauliflower or broccoli rice

• 6 - 8 ounces of cooked lean protein (fish, shrimp, chickpeas, chicken), cut into bite-sized pieces

• 1 avocado (thinly sliced)

• ½ cucumber (diced)

• ½ red pepper (thinly sliced)

• 1 green onion (chopped)

• 2 tablespoons dried seaweed (arame, wakame, or crumbled nori sheets)

• 2 tablespoons sesame seeds

• 3 tablespoons rice vinegar

• 3 tablespoons gluten-free tamari sauce or coconut amino's

• 1 tablespoon lemon juice

• 1 tablespoon sesame oil

• ½ garlic clove

• dash salt and pepper

Preparation:

• Split the first seven ingredients into two bowls.

• Mix the rest of the ingredients together to make the dressing.

• Pour the dressing over the sushi bowls.

• Serve & Enjoy!

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