Ingredients:

  • 12 oz (340g) Cauliflower rice (fresh or frozen/thawed)
  • 1 tbsp Rice vinegar (sugar-free)
  • 1 tsp Granulated erythritol or Monk fruit
  • 0.5 tsp Sea salt
  • 1 tbsp Cream cheese, softened
  • 8 oz (225g) Sushi-grade raw salmon, cubed
  • 1 tbsp Coconut aminos
  • 1 tsp Toasted sesame oil
  • 0.5 tsp Freshly grated ginger
  • 1 small English cucumber, diced small
  • 1 medium Avocado, sliced
  • 2 sheets Nori (seaweed), sliced into thin ribbons
  • 1 tbsp Pickled ginger (sugar-free)
  • 2 tbsp Avocado oil mayonnaise
  • 1 tsp Sriracha
  • 1 tsp Lime juice

Instructions:

  1. Place the cauliflower rice in a dry non-stick skillet over medium-high heat. Sauté for 3–5 minutes without oil until moisture evaporates and the rice smells slightly nutty.
  2. Transfer warm cauliflower to a bowl. Fold in rice vinegar, sweetener, salt, and softened cream cheese until the mixture is glossy and holds together.
  3. In a separate medium mixing bowl, toss the cubed salmon with coconut aminos, sesame oil, and grated ginger.
  4. In a small ramekin, whisk together the avocado oil mayonnaise, sriracha, and lime juice to create the spicy dressing.
  5. Divide the cauliflower rice between two bowls. Top with the marinated salmon, diced cucumber, sliced avocado, nori ribbons, and pickled ginger. Drizzle with the spicy sauce and serve immediately.