Keto friendly Spicy Salmon roll.
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🔶For the rice:
-1/2 a head of cauli riced. (Pulse in food processor until it is a rice texture).
-1 tbsp coconut oil.
-1/2 cup room temp cream cheese.
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🔷Directions:
-Sauté the riced cauliflower with the tbsp of coconut oil for about 6-7 mins. Also a pinch of salt. You want to cook some of the water out, and soften the rice. While still keeping it just a little crunchy.
-The coconut oil helps gets rid of any ‘stinky’ cauliflower taste.
-Line a bowl or plate with a paper towel.
-Place the cauli rice there to cool and drain any excess moisture. Cool this in the fridge.
-Once the rice is at least cooled to room temp, mix in the cream cheese to form the ‘Sticky sushi rice’.
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🔶For the filling:
-Sashimi grade salmon, Icubed and mixed with sriracha and sliced green onion.
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🔶for the wrap:
I ordered soy paper from amazon 

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🔷Directions:
-Use a piece of plastic wrap laid flat on a cutting board. (If you have a bamboo sushi roller use this under the cling wrap)
-Lay the soy paper on the plastic wrap.
-Scoop about 4-5 tbsp of the sticky rice mix on to the soy paper.
-Using your hands flatten the rice in to a very thin layer on to 1/2 of the soy paper. (You don’t want to cover the whole thing, that’s A LOT of cauliflower to bite in to 

🤣)
-Lay your ingredients on to the rice.
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🔶I used spicy salmon, cucumber, onion and avocado.
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🔷Roll the soy paper as tightly as possible with out ripping it, and use the plastic wrap to really tighten it up in to a roll.
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Note: you can use more cream cheese with a little water to sort of ‘glue’ the edges together once you roll it up.
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🔷With a Very sharp knife, cut the roll in 1/2, then the following pieces in 1/2, and again, until you have 8 pieces.
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Pull the plastic wrap off and serve!
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Sauce:
-1 tbsp mayo.
-sriracha to taste.
-1tsp rice wine vinegar.
-1/4 tsp sesame oil.
-1/2 a clove of finely minced garlic.
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth