Ingredients

• Sticky Cauliflower Rice
• 5 cups cauliflower rice (use ready-made or see step 1)
• 1 tablespoon coconut oil
• ⅓ teaspoon Himalayan salt
• 2 tablespoons coconut vinegar
• ½ cup coconut milk
• Tahini Miso Sauce
• ⅓ cup tahini
• 1 large garlic clove, peeled and finely grated
• 1 teaspoon wasabi paste (optional)
• 1 teaspoon fermented miso paste
• 1 tablespoon coconut vinegar
• 1 tablespoon coconut aminos
• ¼ cup cold filtered water
• Add-ins
• 6 organic raw nori seaweed sheets
• 1 large cucumber, julienned
• 8 ounces wild-caught pre-cooked salmon, skinless and broken into pieces (option to use smoked or canned salmon instead)
• 1 cup purple cabbage, thinly sliced
• ⅓ cup scallions, white and green part, thinly sliced

• Prepare Time: 30 min
• Cook Time: 5 min