Serves: 4
Prep Time: 30 minutes
Cook Time:
Ingredients:
- 3 cups Cauliflower
- 4 Tbsp Tahini
- 1 tsp Rice Vinegar
- Dash of Sea Salt
- 3 Tbsp Mayonnaise
- 1 tsp Santa Cruz Organic lime juice
- 1/2 tsp Chipotle Powder ( or to taste)
- 1 small clove Garlic, minced
- 6 oz tin of canned wild salmon
- 1 small avocado, sliced
- 1/2 small cucumber, seeded and thinly sliced
- 4 sheets SeaSnax raw for chipotle nori
- Coconut Aminos for dipping
- Sesame Seeds
- Red Pepper Flakes
Instructions:
- Pulse cauliflower in food processor or grate with grater, to make small pieces the size of rice.
- Sautee in a covered skillet on medium heat for about 5-7 minutes, stirring occasionally, until softened. Allow to cool.
- In a bowl, mix riced cauliflower with tahini, rice vinegar and salt. Set aside.
- To make chipotle mayonnaise, combine lime juice, chipotle powder and garlic in small bowl.
- In a separate bowl mix together wild salmon and a Tbsp of chipotle mayonnaise. Set aside.
- On a bamboo sushi roller, lay a sheet of nori shiny side down. If you don't have a roller use a bamboo placemat or your hands to roll.
- Spoon about 3/4 of the riced cauliflower onto each sheet leaving 1/2 inch farthest from you rice free. Pat gently. The riced cauliflower should fill about 2/3 of the nori closest to you.
- Place a portion of salmon mixture and vegetables horizontally across the middle of the rice section.
- Carefully fold the bottom edge of the nori sheet over your row of salmon and vegetables. Roll with firm tension to mold a log shape. Secure the end by brushing the top edge of the sheet with water before rolling to the very end. Set aside and continue.
- With sharp knife, slice rolls into 5-6 pieces. Enjoy with coconut amigos remaining chipotle mayo and a sprinkle of pumpkin seeds and redd pepper flakes!
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