NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade salmon

1 cup Cauliflower rice

0.25 whole Avocado

0.5 medium Cucumber

2 sheets Nori

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Sauté the cauliflower rice in a dry pan over medium heat for 3 minutes until slightly softened, then stir in the rice vinegar and sea salt.

• 2

  Spread the cauliflower rice on a plate and place it in the refrigerator for 10 minutes to cool completely.

• 3

  Slice the sashimi-grade salmon and the cucumber into long, thin strips, and thinly slice the avocado.

• 4

  Place a nori sheet on a bamboo rolling mat and spread half of the chilled cauliflower rice evenly over the bottom two-thirds of the sheet.

• 5

  Arrange half of the salmon strips, cucumber, and avocado in a horizontal line across the center of the rice.

• 6

  Roll the nori tightly from the bottom using the mat, sealing the edge with a drop of water, and repeat for the second roll.

• 7

  Use a very sharp knife to slice each roll into 8 pieces and serve with coconut aminos and a sprinkle of toasted sesame seeds.