From the February/March 2018 issue
- 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
- In a small bowl
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