Wild & Spicy Chipotle Salmon Rolls

  Recipe by Independent Choice

Recipe by Independent Choice

Ingredients

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  • 3 c. cauliflower
  • 4 tbsp. tahini
  • 1 tsp. rice vinegar
  • dash of sea salt
  • 3 tbsp. mayonnaise
  • 1 tsp. Santa Cruz Organic lime juice
  • ½ tsp. chipotle powder (or to taste)
  • 1 small clove garlic, minced
  • 6 ounce tin of canned wild salmon
  • 1 small avocado (or half of a large avocado), sliced
  • ½ small cucumber, seeded and thinly sliced
  • 4 sheets SeaSnax raw or chipotle nori
  • coconut aminos for dipping
  • sesame seeds
  • red pepper flakes

    Preparation Instructions

    1. Pulse cauliflower in a food processor or grate with a grater, to make small pieces the size of rice.
    2. Sautee in a covered skillet on medium heat for about 5-7 minutes, stirring occasionally, until softened. Allow to cool.
    3. In a bowl, mix riced cauliflower with tahini, rice vinegar, and salt. Set aside.
    4. To make chipotle mayonnaise, combine mayonnaise, lime juice, chipotle powder, and garlic in a small bowl.
    5. In a separate bowl, mix together wild salmon and a Tablespoon of chipotle mayonnaise. Set aside.
    6. On a bamboo sushi roller, lay a sheet of nori shiny side down. If you don't have a roller, use your hands to roll.
    7. Spoon about¾ cup of the riced cauliflower onto each sheet, leaving the ½ inch farthest from you rice-free. Pat down gently. The riced cauliflower should fill about 2/3 of the nori closest to you.
    8. Place a portion of salmon mixture and vegetables horizontally across the middle of the rice section.
    9. Carefully fold the bottom edge of the nori sheet over your row of salmon and vegetables. Roll with firm tension to mold a log shape. Secure the end by brushing the top edge of the sheet with water before rolling to the very end. Set aside and continue to make other rolls.
    10. With a very sharp knife, slice rolls into 5-6 pieces. Enjoy with coconut aminos, remaining chipotle mayo, a sprinkle of sesame seeds, and extra red pepper flakes if you can handle the spice!
    Dan Nehring