Prep Time: 10 minutes | Cooking Time: 12 minutes | Yield: 4 bowls
6 oz sushi/sashimi grade raw salmon, diced
1 head organic cauliflower
1 large organic avocado, sliced
1 cup organic mango, diced
1 cup organic cucumber, diced
1/2 cup organic scallions, chopped
1 organic watermelon radish, finely sliced
1 tbsp avocado oil
2 tbsp coconut aminos
2 tbsp olive oil
1 tsp ground ginger
Pinch of sea salt
White sesame seeds to garnish
First, make the cauliflower rice. Preheat oven to 400ºF.
Roughly chop up the head of cauliflower. Then, using a food processor on high, chop up the cauliflower until it reaches a "rice-like" consistency.
Lay cauliflower out on a lined baking sheet, drizzle with the avocado oil, and bake for 12 minutes. When it's done, put into a bowl and set aside in the refridgerator to cool (at least 10 minutes).
While the cauliflower rice is baking, make the coconut aminos sauce. Whisk together the coconut aminos, olive oil, ground ginger, and sea salt.
Dice up the raw salmon, pour the sauce over it in a bowl and marinate in the fridge for at least 10 minutes.
Then, chop up the mango, cucumber, watermelon radish, and scallions and set aside.
Finally, put it all together! First layer with the cauliflower rice, then all of the fruits and veggies. Garnish with the sesame seeds and add any additional sauce or just more coconut aminos over the top if desired. Enjoy!
Sugar Control Diet Approved