Ingredients:

  • 1 lb (450g) Sashimi-grade Atlantic or King Salmon, skinned and deboned
  • 1/2 Small Maui onion, shaved paper-thin
  • 2 Scallions, thinly sliced on a bias
  • 3 tbsp Low-sodium Tamari
  • 1 tsp Toasted sesame oil
  • 1 tsp Grated fresh ginger
  • 1 tsp Rice vinegar
  • 1/2 tsp Honey
  • 2 cups Cauliflower rice
  • 1/2 Large avocado, cubed
  • 1/2 cup English cucumber, sliced into half-moons
  • 1 tsp Furikake or toasted sesame seeds

Instructions:

  1. Dry the salmon thoroughly with paper towels. Using a sharp knife, cut the salmon into uniform 1/2-inch to 3/4-inch cubes and place in a chilled non-reactive mixing bowl.
  2. In a separate small jar, whisk together the tamari, sesame oil, grated ginger, rice vinegar, and honey until the sweetener is fully dissolved.
  3. Pour the marinade over the salmon cubes. Add the shaved onions and scallions, then gently fold with a silicone spatula to coat without breaking the fish.
  4. Cover the bowl and refrigerate for 15 minutes to allow the flavors to penetrate and the texture to firm slightly.
  5. Quickly toss the 2 cups of cauliflower rice in a pan for 3-5 mins until tender but still holding a slight snap. Let it cool slightly.
  6. Divide the cauliflower rice into two bowls. Top with the marinated salmon mixture, then arrange avocado and cucumber slices. Finish with a sprinkle of furikake.