Ingredients:

  • 1 medium head of cauliflower (approx. 600g)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon rice vinegar (15ml)
  • ½ teaspoon salt (3g)
  • 1 cucumber, julienned
  • 1 medium carrot, julienned
  • 1 ripe avocado, sliced
  • ¼ cup edamame, shelled (60g)
  • 200g sashimi-grade salmon, diced (or your choice of protein such as tofu)
  • 2 tablespoons low-sodium soy sauce (30ml)
  • 1 tablespoon wasabi paste (optional, to taste)
  • 1 tablespoon honey or agave syrup (15ml)

Instructions:

  1. Remove leaves and stem from the cauliflower; cut into florets. Pulse florets in food processor until they resemble rice grains.
  2. Heat sesame oil in a non-stick frying pan over medium heat. Add the cauliflower rice and salt; sauté for 5-7 minutes until tender. Stir in the rice vinegar and set aside.
  3. While the cauliflower rice is cooking, wash and julienne the cucumber and carrot. Slice the avocado and prepare the edamame.
  4. In a small bowl, whisk together the soy sauce, wasabi (if using), and honey until combined.
  5. Divide the cauliflower rice among four bowls. Top with cucumber, carrot, avocado, edamame, and your choice of protein. Drizzle with dressing and garnish with sesame seeds if desired.