INGREDIENTS: 1 lb. sushi grade tuna ¼ cup coconut aminos 2 tablespoons toasted sesame oil 2 tablespoons lime juice 2 teaspoons Sriracha 4 green onions, chopped Salt and pepper, to taste 1 tablespoon black sesame seeds For the cauli rice: 2 cups cauliflower 4 tablespoons butter 2 tablespoons rice vinegar Salt, to taste Additional: 2 avocados, peeled, sliced
Slice the salmon into 1-inch pieces and place in a bowl.
Add the remaining ingredients: coconut aminos, sesame seeds oil, lime juice, Sriracha, onions and salt. Stir to com-bine and cover. Refrigerate for 30 minutes at least.
Prepare the cauliflower rice: process the cauliflower in a food processor until the cauliflower is a rice like structure.
heat the butter and cook the cauliflower for 5-6 minutes.
Remove from the heat and season with rice vinegar and salt.
Divide the cauliflower rice between bowls and top with salmon. Decorate with avocado slices and sprinkle all with sesame seeds.
Preparation time: 15 minutes
Cooking time: 6 minutes