Spring

SalmonĀ Poke

June 22, 2016
Photo by Virginie Degryse
Author Notes

Cauliflower and cucumber rice (carb-free rice!) topped with fresh salmon, diced avocado, seaweed and sesame seeds.
Sauce is a mix of wasabi, tamari and sesame oil.
The perfect dinner for a warm summer night took me less than 10 minutes to put together!
My kids enjoyed their bowls with regular sushi rice, right alongside me. Yum & Happiness! —Virginie Degryse

  • Serves 5
Ingredients
  • 1 head of cauliflower
  • 1 cucumber, seed removed
  • 1 pound salmon, cut into small cubes
  • 1 avocado, cut into small cubes
  • 2 sheets of nori
  • sesame oil
  • 1 lemon
  • 1-2 teaspoons wasabi
  • 1 handful sesame seeds
  • 2-3 tablespoons tamari ( or soy sauce)
In This Recipe
Directions
  1. Put the cauliflower and cucumber into food processor and pulse until it looks like small grains (5-10 times). Put in a bowl add juice of 1 lemon, salt and pepper and mix together.
  2. Mix 1 1/2 tsp ( more or less depending how spicy you want it) with 2 tbsp of tamari and 1 tsp of sesame oil. Pour over the salmon and combine.
  3. Assemble the bowls but starting with the cauliflower-cucumber rice, the salmon, some avocado, cut some nori on tope and drizzle with sesame seeds.
  4. ET Voila, Bon Appetit!

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