These pieces of sushi made with cauliflower rice and salmon can be eaten with your hands, or with a set of proper chopsticks, you decide! These are perfect to pack in your lunch or for a road trip.
Prep Time: 1 hour
Cooking Time: 5 minutes
2 cups riced cauliflower
1 teaspoon sea salt
2 tablespoons rice vinegar
6 ounces of plain cream cheese, room temperature
1 6-ounce can of wild-caught salmon
2 tablespoons mayonnaise
2 sheets of dried nori
1 tablespoon black or white sesame seeds
1 whole scallion, minced
Heat riced cauliflower in a non-stick skillet on medium-low heat until it is soft. Transfer to a fine mesh sieve and allow its excess water to drain, pressing on the cauliflower to release its water.
When the cauliflower rice is as dry as possible, gently mix it in a bowl with the sea salt, rice vinegar and cream cheese, until very well-combined. Place in the fridge for 30-45 minutes, or until very cold.
Mix the canned salmon and mayonnaise in a separate bowl and set aside.
Place a sheet of plastic wrap on a countertop. Scoop a large spoonful of the cauliflower rice mixture into the center of the plastic wrap. Create a dent in the center of the cauliflower and fill it with a smaller scoop of salmon.
Carefully lift each corner of the plastic wrap and cinch it tightly around the cauliflower and salmon so that you are holding the cauliflower mixture as a ball, with the salmon inside the cauliflower. Form a compact ball.
Remove the ball from the plastic wrap and form a triangle of it. Set aside.
Cut the nori sheets in horizontal thirds. Take one strip of nori and wrap it around the base of the triangular cauliflower and salmon, securing it around as tightly as possible.
Pat additional salmon on the top of the triangle and sprinkle with sesame seeds and scallion, if using.
Repeat until you have created 6 pieces of onigirl.
Serve immediately, or in the fridge in an airtight container until ready to serve, for up to 3 days.
Net Carbs: 4