Harvest Fresh Cauliflower Rice Sushi with Smoked Salmon, Avocado and Green Onion with Sirachia Mayo

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Servings 4-6

Prep. Time 20 mins

Cooking Time 10

    • 1 container of Harvest Fresh Cauliflower Rice
    • 1/4 cup of seasoned vinegar
    • 1 Avocado sliced
    • 4 Green onions cut into thin long strips
    • 6 Nori (Seaweed) sheets
    • 1 package of sliced Smoked Salmon
    • 1/2 cup of Mayonnaise
    • Sriracha, to add to mayo for the desired spiciness
    Place Harvest Fresh Cauliflower Rice into a microwave-safe bowl, cover tightly with plastic wrap, poke a few holes and cook on high heat for approximately 4 minutes.
    Remove and stir in vinegar; cover and cool to room temperature.
    Mix mayo with sriracha to make the spread.
    Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with the long end towards you.
    Pat 3/4 cup cauliflower rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of the nori sheet.
    Arrange 2 slices of smoked salmon on the long edge of the nori, leaving a 1" border, then spread the sriracha mayo over the smoked salmon.
    Place a few slices of avocado and green onion strips on top.
    Lift edge of nori closest to you; fold overfilling.
    Lift the bottom edge of the sushi mat; roll toward the top edge, pressing firmly on the sushi roll.
    Continue rolling to top edge; press mat to seal sushi roll.
    Let rest in the fridge, seam side down, for 10 minutes.
    Slice crosswise into 8 pieces.
    Repeat procedure with remaining nori, rice mixture, smoked salmon, shrimp, mayo, avocado slices and green onions.