Hands-on 20 minutes. Overall 25 minutes.
1/2 lb sushi grade salmon, skinless and boneless (225g)
2 Tablespoons coconut aminos
1 Tablespoon toasted sesame oil
1 Tablespoon fresh lemon or lime juice
1 teaspoon sriracha sauce
1 teaspoon rice vinegar or coconut vinegar
pinch of salt
2 medium green onions, chopped
1 Tablespoon sesame seeds
2 cups cauliflower rice
1 Tablespoon butter or coconut oil
1 Tablespoon rice vinegar or coconut vinegar
1/4 teaspoon salt
1 medium avocado, peeled and sliced (optional)
1 nori seaweed sheet (optional)
1 teaspoon melted butter or coconut oil
salt to taste
thinly sliced radish (optional)
cucumber slices (optional)
sliced napa cabbage (optional)
pickled ginger (optional)
Marinate the salmon. Mix coconut aminos, toasted sesame oil, lemon juice, vinegar and salt. Cut the salmon into 1/2 inch pieces and add to marinade.
Add sriracha (to taste) and mix well to combine. Place in fridge while you prepare the cauliflower rice.
Place the cauliflower rice in a hot pan greased with butter. Cook over medium-high heat for 5-7 minutes and stir to prevent burning. In a small bowl, mix the vinegar and salt.
Once done, put the cauliflower rice in a bowl and add the vinegar mixture. Set aside. Cut the seaweed sheets in quarters and then again in halves.
Crisp up the seaweed pieces by placing them in a hot pan with melted butter for just 30-60 seconds. Season the seaweed crisps with salt.
Divide the cauliflower rice equally into two bowls. Add the marinated salmon, crisped up seaweed and slice avocado. Enjoy!
Nutrition Information Per Serving
Protein 30.3 grams
Fat 42.4 grams
Total Carbohydrates 17.3 grams
Fiber 8.8 grams
Net Carbs 8.5 grams