Cauli-Salmon Sushi "Sandwich"

Ingredients

Sticky Cauliflower Rice

• 5 cups cauliflower rice (use ready-made or see step 1)
• 1 tablespoon coconut oil
• ⅓ teaspoon Himalayan salt
• 2 tablespoons coconut vinegar
• ½ cup coconut milk

Tahini Miso Sauce

• ⅓ cup tahini
• 1 large garlic clove, peeled and finely grated
• 1 teaspoon wasabi paste (optional)
• 1 teaspoon fermented miso paste
• 1 tablespoon coconut vinegar
• 1 tablespoon coconut aminos
• ¼ cup cold filtered water

Add-ins

• 6 organic raw nori seaweed sheets
• 1 large cucumber, julienned
• 8 ounces wild-caught pre-cooked salmon, skinless and broken into pieces (option to use smoked or canned salmon instead)
• 1 cup purple cabbage, thinly sliced
• ⅓ cup scallions, white and green part, thinly sliced

Method

Step 1

If you’re making cauliflower rice at home: Chop the cauliflower into one-inch chunks, including the core. Transfer a third at a time to a food processor and pulse until the cauliflower has a rice texture.

Step 2

Heat the coconut oil in a large sauté pan over high heat. Add 5 cups of cauliflower rice to the hot pan and sauté for 2 minutes.

Step 3

Add the rest of the cauliflower rice ingredients to the pan, stir to combine, and cook until the coconut milk has thickened, about 3 minutes. Remove from heat and scrape onto a parchment-lined sheet pan, then flatten the rice into a single layer. Transfer the sheet pan to the fridge to cool while preparing the rest of the dish components.

Step 4

Make the tahini miso sauce by combining all of the ingredients in a mixing bowl. Whisk until smooth. Add an extra splash of water if needed.

Step 5

To assemble the sandwich, place a nori sheet (shiny side down) on a flat surface so that it looks like a diamond shape. Add a scoop of chilled cauliflower rice (about a heaping ⅓ cup) to the center of the nori and shape it into a square, saving enough edge to fold over later. The flat sides of the rice square should be facing the corners of the nori sheet.

Step 6

Add a layer of cucumbers on top of the rice, followed by a salmon layer, then drizzle a tablespoon of tahini dressing. Sprinkle some scallions, add a layer of purple cabbage, and finish with another square of rice on top.

Step 7

To wrap, fold the corners into the center (like an envelope), use a bit of the tahini dressing or water if necessary to stick them together.

Step 8

Flip the sandwich, so that the smooth side is facing up, then slice it in half with a bread knife and serve with extra tahini dressing on the side for dipping.

Nutritional Information

Nutritional analysis per serving Calories: 240, Total Fat: 16g, Saturated Fat: 7g, Cholesterol: 26mg, Fiber: 3g, Protein: 14g, Carbohydrates: 9g, Sodium: 274mg, Sugars: 3g, Net Carbs: 6g