Servings: 2 

Ingredients:

Salmon:

• 1 large salmon filet or 2 small salmon filets 

• 1/4 tsp ground ginger 

• 1/4 tsp garlic powder 

• Salt and pepper to taste 

• 1 tbsp avocado oil 

Sushi Cauli-rice:

• 2 bags frozen cauli rice 

• 1 tsp rice wine vinegar 

• 1 tsp sweetener 

• Salt and pepper to taste 

• 1 tbsp avocado oil 

Sriracha mayo:

• 1 tbsp sriracha 

• 3 tbsp avocado mayo 

• 1 tsp rice wine vinegar 

Toppings: 

• 2 persian cucumbers, sliced 

• 1/2 avocado, sliced 

• Seaweed

• Sesame seeds

• Green onion, sliced 

• Pickled ginger 

• Optional - Furikake seasoning 

Directions:

1. Pat dry your salmon filets fully and season with your garlic powder, ground ginger, salt and pepper. 

2. On a medium high heat, add your avocado oil and cook your salmon filets for 3-4 minutes on each side. You can cover it if your filets are a lot larger. 

3. In a separate pan, cook your cauliflower rice. Add your avocado oil and add your cauli rice. I make sure to drain all my water out before cooking so it’s nice and fluffy. 

4. Cook your rice for about 5 minutes, add your seasonings and remove from the heat. 

5. In a small bowl, make your sriracha mayo.

6. Assemble your bowl with cauliflower rice, salmon, sriracha mayo and toppings of choice. I love adding sesame seeds, seaweed or furikake seasoning and veggies!

Nutrition:

Nutrition per serving (without toppings):

• Calories - 464

• Fat - 27g

• Protein - 52g

• Total Carbs - 8g 

• Net Carbs - 6g

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