Seared Salmon Sushi Bowl

Ingredients

• 2 cups (214 g) riced cauliflower
• 1 tbsp (15 ml) unseasoned rice vinegar
• 1 tsp (4 g) granulated 1:1 sweetener
• a pinch of fine sea salt
• 3 oz (85 g) salmon fillet, skinless, cubed
• 1 cup (104 g) cucumber, sliced
• 1/3 cup (52 g) frozen shelled edamame, thawed
• 1/4 (34 g) avocado, sliced
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1/2 tsp (2.5 ml) toasted sesame oil
• 1 tbsp (9 g) sesame seeds
• 1 (3 g) nori sheet, cut into ribbons

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Toast the cauliflower rice in a dry 10-inch (25cm) skillet over medium-high heat for 4 minutes, then stir in the vinegar, sweetener and salt while it is warm. Spread it on a plate to cool.
2. Sear the salmon in the hot dry skillet for 90 seconds a side, until browned outside and 145°F (63°C) inside.
3. Arrange the cauliflower, cucumber, edamame, avocado and salmon in a wide bowl. Dress with the soy sauce and sesame oil, scatter the sesame seeds and add the nori at the last second, or it turns leathery.