Lunch/ Fodmap

Smoked Salmon Riced Cauliflower Sushi

Smoked Salmon Riced Cauliflower Sushi

Print Recipe
Serves: 1 Cooking Time: 10 min


  • 1 Nori Sheet
  • 100 g frozen riced cauliflower
  • 1 tbsp rose harrisa paste
  • 1/2 avocado
  • 1 packet smoked salmon (120-150 g)
  • 2 tbsp chopped cilantro
  • liquid aminos ( for dipping)



Take out the nori sheet and place half the avocado onto it, use a fork to mash the avocado onto the sheet and top with the smoked salmon.


In a microwave safe bowl place in the frozen cauliflower and mircowave on high for 1.5 minutes. Add the harissa paste and stir and then top the smoked salmon and nori sheet. Use your hands to pat it down and sprinkle with cilantro before carefully rolling it up.


Take a super sharp knife and cut into 6 pieces, serve with liquid aminos for dipping.


To make it a more complete meal, add a side salad or roasted veggies to the roll.

Holy…… I used to have the whole bamboo rolling mat until I gave that up in lieu of eating nori rolled up in my hand with whatever I had laying around, the list is can be unappetizing when paired with the thought of seaweed so Im not going to go there. But… I did decide to experiment today with a more traditional ” sushi” roll that I could roll using just my hands, cut it, and still use chop sticks to eat it. . I didn’t have any leftover rice, only some frozen cauliflower rice and figured that would work as a replacement. The rice combined that with an oily, smoked rose petal harissa paste ( available on Amazon) gives it an extra layer of flavor. In between sheets of delicious smoked salmon and mashed creamy avocado, the entire roll gets heightened with a sprinkle of cilantro. For a dipping sauce, I used a bit of Bragg’s liquid aminos, but it can be eaten on its own.


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