I got this idea from my favorite nutritionist, Kelly Leveque, just made a few adjustments to keep it low-carb and a little quicker to make! This is great for using leftover salmon and cauliflower rice and only takes a few minutes to prep if you are using raw, canned, or leftover salmon. This makes one serving so double/triple/multiply as needed!
Ingredients:
1 Nori seaweed sheet
5 ounces canned or fresh wild caught salmon (or use sushi grade raw salmon!)
1/2 cup cauliflower rice, warm
1 teaspoon coconut aminos
2 tablespoons avocado oil or coconut oil mayo mixed with 1 teaspoon sriracha (more or less depending on your taste)
1/4 avocado, sliced
Toppings: cucumber sticks, shredded carrot, chopped green onion
If you're using fresh salmon, I recommend brushing it with melted coconut oil and a sprinkle of Himalayan pink salt, baking at 400 degrees for about 8-12 minutes depending on desired doneness.
Mix the coconut aminos with your cauliflower rice, and spread the warm rice over the Nori (must be warm to soften the wrap)
Add you salmon, avocado, cucumber sticks, carrot, and green onion, drizzle with sriracha mayo, and wrap like a burrito. Enjoy!
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