Ginger Salmon Nori Rolls

• Seafood

  • 2 Cans Salmon, wild caught

• Produce

  • 1 Avocado
  • 3 Carrots
  • 1 Head Cauliflower
  • 1/2 Cucumber
  • 2 tsp Ginger, fresh
  • 5 Sheets Nori

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Liquids

  • 1/2 cup Water

• Other

  • ¼ Teaspoon crushed red pepper (or more or less to taste

Found on holdthegrain.com

Description

Ingredients

• 1½ Tablespoons coconut oil, seperated (or sub any fat of choice)
• 1 Head Cauliflower, riced
• ½ Cup water
• 3 Carrots, shredded
• 2 Teaspoons fresh ginger, minced
• ¼ Teaspoon crushed red pepper (or more or less to taste)
• 2 Tablespoons coconut aminos
• 1 Teaspoon Apple Cider Vinegar
• 5-6 Sheets of Nori
• 2 Cans wild caught salmon
• ½ Cucumber, thinly sliced
• 1 Avocado, thinly sliced

Directions

• Heat a large pan over medium heat. Melt 1 tablespoon of coconut oil. Add the riced cauliflower to the pan and stir. Let cook for 2-3 minutes. Add ½ cup of water to the rice, cover and cook unitl softened, about 5-7 minutes. Remove the lid and stir the rice to fluff. Trasfer the rice to a separate bowl.
• Melt the remaining coconut oil in the pan. Add the shredded carrots, ginger and red pepper. Cook for 1-2 minutes, stirring constantly. Add 3 cups of the cooked cauliflower rice to the carrots along with the coconut aminos and apple cider vinegar. Stir and let cook an additional 2-3 minutes. Transfer the mixture to a separate bowl and let sit until cooled to room temperature.
• In the mean time, slice the cucumber and avocado into long thin slices.
• Lay 1 sheet of nori on a cutting board or cloth. Spread a layer of the carrot/rice mixture over the nori sheet. The layer should be between ¼-1/2 inch thick. Leave ½ inch of the nori uncovered on the sides closest and farthest from you.
• On the side closest to you, add a layer of the canned salon in a single strip. Top the salmon with the thinly sliced cucumber and avocado.
• Dip your fingers in water and wet the uncovered strip of nori farthest from you.
• Starting with the end of nori closest to you, roll the sheet back. Press down the wet strip of nori to create a seal for the roll.
• Repeat with the remaining sheets of nori.
• Slice each roll of nori into 4-8 pieces with a wet knife (water helps it to cut more easily).
• Serve with extra coconut aminos for dipping.