Japanese Paleo Sushi Rolls with Cauliflower Rice and Smoked Salmon

Allergens

Fish (from smoked salmon)

Ingredients

• 2 cups cauliflower rice 1 cup water 1 tablespoon sesame oil 1 teaspoon sea salt 4 sheets nori (seaweed) 8 ounces smoked salmon, thinly sliced 2 medium cucumbers, thinly sliced lengthwise 2 avocados, pitted and sliced 1 cup mixed sprouts (such as alfalfa and radish sprouts) 2 tablespoons black sesame seeds 2 tablespoons pickled ginger Wasabi paste, to taste Sooji sauce, to taste

Instructions

1. Begin by preparing the cauliflower rice: In a food processor or blender, pulse the cauliflower florets until they resemble rice grains. Set aside. Heat water in a medium saucepan over medium high heat. Add the cauliflower rice and cook for 5 minutes or until tender. Drain excess liquid and stir in sesame oil and sea salt. Set aside to cool. Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water, then evenly spread about 1/4 cup of cauliflower rice over the nori, leaving a small border at the top edge. Press gently but firmly to form a layer of rice. Lay a few slices of smoked salmon on top of the rice, followed by a row of cucumber and avocado slices. Add a sprinkle of mixed sprouts and a dash of black sesame seeds. Carefully roll up the sushi using the bamboo mat, applying even pressure to form a tight roll. Use the mat to shape and compress the roll as needed. Set aside on a cutting board seam side down. Repeat with the remaining ingredients to create 4 rolls. Using a sharp, wet knife, cut each roll into 6 equal pieces. Serve with pickled ginger, wasabi paste, and sooji sauce for dipping.

Chef’s Insight

The key to perfect sushi rolls is balancing the flavors and textures, as well as ensuring they are tightly rolled and evenly sliced.

Notes

Be sure to use a sharp knife when cutting the sushi rolls to ensure clean cuts and prevent the roll from falling apart.