Sushi Roll Salad

Sushi Roll Salad
Sushi Roll Salad

Sushi Roll Salad

Recipes   Entrees    
  • 12 ounces riced cauliflower, about 1 medium head
  • 1/2 cucumber, quartered and sliced
  • 1 tbsp pickled ginger, finely chopped
  • 3 scallions, finely chopped
  • 2 tbsp water
  • 3 tbsp apple cider vinegar
  • 2 tbsp granulated Swerve Sweetener
  • 1 1/2 tsp wasabi paste (more to taste)
  • 1/4 tsp salt
  • 2 tbsp toasted sesame seeds
  • 4 small sheets toasted seaweed, cut thinly into strips
  • 1 avocado, thinly sliced
  1. Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).
  2. Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.
  3. In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.
  4. Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.
  5. Makes 4 servings.
Sushi Roll Salad

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