Serves 4
Ingredients:
For the bowl:
1 lb. sushi grade salmon, cut into cubes
2 tbsp. Coconut aminos
1 tsp. Tamari
1 tsp. Rice vinegar
1 bag fresh cauliflower rice
1 C shredded carrots
1 C shredded purple cabbage
1 english cucumber, sliced
2 scallions, sliced
¼ sliced avocado for each bowl
Optional toppings: sliced radishes, furikake, lime wedge, sriracha, and pickled ginger
For the sauce:
2 tbsp. Avocado oil
2 tbsp. Coconut aminos
1 tsp. Toasted sesame oil
2 tbsp. Rice wine vinegar
Instructions:
In a saute pan, turn the heat to medium and spray the pan evenly with avocado oil spray. Add the cauliflower rice and saute to soften for about 3 minutes. Remove from the heat and set aside.
In a small bowl, mix the diced salmon with the coconut aminos, tamari, rice vinegar and set aside.
In another small bowl, mix all the sauce ingredients together and set aside.
Once the cauliflower rice has cooled, pour some of the rice into bowls, and top with salmon, carrots, cabbage, cucumbers, and avocado. Sprinkle each one with some scallions and pour some sauce on top of each bowl. Add any additional recommended toppings and enjoy!
