From the February/March 2018 issue
Serves 4


  • 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


  1. In a small bowl

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