Ingredients
- 4 ounces kelp noodles
- 1 tablespoon dry wakame seaweed
- 1 tablespoon avocado mayonnaise
- 1 teaspoon hot sauce, unsweetened
- ½ teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds, divided
- 4 ounces sushi-grade salmon, skinless
- 2 Persian cucumbers, sliced into thin rounds
- ¼ large avocado, thinly sliced
- 1 teaspoon low-sodium tamari
- Pickled ginger, unsweetened (optional)
Method
Step 1
In a large bowl, add the kelp noodles along with enough room temperature filtered water to cover the noodles. Repeat in a separate bowl with the seaweed and allow each to soak for at least 10 minutes while preparing the remaining components.
Step 2
Mix the avocado mayonnaise, hot sauce, sesame oil, and half of the sesame seeds into a large bowl. If you’d prefer to avoid totally raw salmon, sear each side for a couple minutes over medium-high heat before continuing to the next step (this is not included in my photos as I used raw salmon).
Step 3
Cut the salmon into bite-sized pieces and stir together with the spicy mayonnaise. Set aside.
Step 4
After 10 minutes, drain the liquids from the kelp and seaweed. Transfer both into a bowl along with the tamari and cucumber slices and stir well to combine.
Step 5
To serve, add the spicy salmon on top of the noodles and seaweed. Garnish with the avocado slices and remaining sesame seeds as well as the pickled ginger, if using.
Nutritional analysis per serving: Calories: 507, Total Fat: 36g, Saturated Fat: 5g, Cholesterol: 88mg, Sodium: 761mg, Carbohydrates: 24g, Fiber: 8g, Sugars: 7g, Protein: 30g, Net Carbs: 15g
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