From the February/March 2018 issue
Serves 4

Ingredients

  • 1/4 cup mayonnaise
  • 1-1/2 TBSP sriracha sauce
  • 1 pound wild salmon, cooked and flaked with a fork
  • 1 medium English cucumber, dice
  • d3 medium carrots, peeled and cut into matchsticks
  • 1-2 nori sheets, chopped or crumbled into pieces
  • Cauliflower Rice (see below)
  • 1 medium ripe avocado, pitted and diced
  • Pickled ginger (optional, for topping)
  • 1/4 cup coconut aminos
  • 1 TBSP apple cider vinegar
  • 1 TBSP black sesame seeds, for garnish

Directions

  1. In a small bowl

attempt from :35.175.200.4
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today