Makes 1-2 servings
Canned Wild Alaskan Salmon is an excellent source of omega 3 fatty acids that are so essential for optimal health. I’m always looking for new and creative ways to eat it and this cauliflower “wrap” was so good and fun to make! It’s made grain-free by using cauliflower “rice” wrapped with toasted seaweed. The wrap is filled with salmon avocado, cucumber, roasted carrots and roasted butternut squash. This healthy and delicious “sushi roll” makes a perfect healthy lunch or dinner!
Ingredients:
1 can Wild Alaskan Salmon drained and mashed (I like Wild Planet or Vital Choice)
1 bag of organic riced cauliflower from Trader Joe’s.
I package of Sushi Nori Toasted Sea Vegetable
1-2 tbsp. Mayonnaise (I used Primal Kitchen Avocado Oil Mayo) https://thrivemarket.com/primal-kitchen-avocado-oil-mayo
½ - 1 Avocado, sliced
1 Cucumber sliced the long way into sticks
1 Carrot cut into sticks
1 cup Butternut squash cubed
Avocado or Olive Oil
3-4 tbsp. Coconut Aminos
1-2 tbsp. Rice Vinegar or Apple Cider Vinegar
Juice of 1 Lemon
Sea salt
Freshly ground black pepper
Preparation:
Preheat oven to 375 degrees. Place carrots and squash on baking sheet lined with parchment paper, spray or toss with olive or avocado oil, sprinkle with salt and roast until soft and just starting to brown, about 30 min. tossing halfway through the cooking time.
In a skillet heat up a little oil and sauté riced cauliflower with coconut aminos and vinegar, stirring regularly for about 6-8 minutes until softened but not mushy. Remove from pan.
Place nori slice on a baking sheet under the broiler for about 30 seconds to a min. This will be enough time for it to crisp.
Mash salmon with mayonnaise, salt, pepper and a little lemon.
Assemble the roll by spreading the “rice” in the middle of the Nori sheet, add salmon, avocado, cucumber, carrot and squash. Roll up like a burrito. Repeat until you use up all your ingredients.
Enjoy!