Salmon Sushi Rolls (AIP)
 
 
Created by:
Serves: 1
Ingredients
  • 1 sheet nori (seaweed wrap)
  • ¼ cup julienned carrots and cucumbers
  • ⅛ cup cooked wild-caught salmon (I used canned)
  • coconut aminos, for dipping
For the rice:
  • ½ cup cauliflower rice
  • ½ teaspoon coconut aminos (or soy sauce)
  • pinch of sea salt, turmeric, ginger, garlic powder (to taste)
For the Avocado Mash:
  • ½ avocado
  • ¼ teaspoon fresh ginger, grated
  • ¼ teaspoon lime juice
  • pinch of sea salt
Instructions
  1. Cook your cauliflower rice in a skillet over medium high heat for about 5-7 minutes. (I cooked a big batch and saved the rest for future sushi rolls!)
  2. Once cooked through, combine ½ cup cauliflower rice with spices and salt in a small bowl. Set aside to cool.
  3. Scoop out avocado flesh into a small bowl and mash with grated ginger, lime juice, and coconut aminos.
  4. To assemble, take a sheet of nori and place on a plate, plastic wrap, or bamboo mat. Spread avocado mash on top in an even layer on nori, leaving about an inch of space at the top edge.
  5. Spread your cauliflower rice on top of avocado layer.
  6. Place your vegetables and salmon in straight lines on the top third of the nori.
  7. Carefully roll up, keep the filling tucked inside.
  8. Once rolled, slice gently using a sharp or serrated knife. (Saw back and forth so you don't squish the roll!) You should get 6-8 pieces.
  9. Dip sushi pieces into coconut aminos or soy sauce of choice. Enjoy!
Notes
~Feel free to use any fillings you want. Just note that the avocado mash is essential for holding everything together!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/salmon-sushi-rolls/