Sushi à la maison Low-Carb Poke Bowl
Prep Time
Cooking Mode
1 large cauliflower
15 mL tbsp. olive oil
to taste Fleur de sel
200 g oz Sushi à la maison Poke Salmon Cubes
15 mL tbsp. Sushi à la maison Spicy Mayonnaise
2.5 mL tsp sesame oil
½ green onion, chopped
15 mL tbsp. sesame seeds
½ English cucumber, thinly sliced
250 mL cup greens
1 avocado, cubed
250 mL cup Quebec strawberries, diced
125 mL cup pecans
1 large cauliflower
15 mL tbsp. olive oil
to taste Fleur de sel
200 g oz Sushi à la maison Poke Salmon Cubes
15 mL tbsp. Sushi à la maison Spicy Mayonnaise
2.5 mL tsp sesame oil
½ green onion, chopped
15 mL tbsp. sesame seeds
½ English cucumber, thinly sliced
250 mL cup greens
1 avocado, cubed
250 mL cup Quebec strawberries, diced
125 mL cup pecans
Directions
1Finely chop cauliflower. Then, in a wok set over medium heat, brown in olive oil and fleur de sel for a few minutes. Set aside to cool.
2In the meantime, thaw packaged salmon cubes in water for 20 minutes.
3In a bowl, combine salmon cubes, mayonnaise, sesame oil, green onion, sesame seeds, fleur de sel and olive oil.
4Divide chilled cauliflower rice at the bottom of two bowls. Top with seasoned salmon cubes, cucumber, lettuce, avocado, diced strawberry, pecans, sesame seeds and remaining mayo.
Disclaimer
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Personal Note
Personal Note