In a quaint coastal town, where the sea whispers secrets to the shore and the air is thick with the scent of salt and freedom, a local keto chef discovered the magic of blending tradition with innovation. Known for her culinary prowess and her deep respect for both the ketogenic lifestyle and traditional Japanese cuisine, she embarked on a journey to create a dish that would harmonize these worlds. Her vision led to the birth of the Completely Keto Cauliflower Rice, Salmon & Avocado Sushi Bomb, a dish that promised to be a celebration of flavors, textures, and health.
The chef’s inspiration came from the rolling waves and the vibrant local seafood market, where she sourced the freshest salmon, its pink flesh glistening like the dawn. She envisioned a sushi that would not only delight the senses but also adhere to the strictures of the ketogenic diet, offering a nourishing, low-carb alternative to the beloved classic.
Cauliflower, a versatile and beloved staple of the keto community, was chosen to replace traditional sushi rice. She transformed this humble vegetable into a rice-like base using a combination of culinary techniques, ensuring that it would hold the flavors and the structure of sushi without the carbs. To this base, she added apple cider vinegar and a touch of wheat-free Tamari, giving it the tang and umami depth characteristic of sushi rice, but without straying from keto principles.
The selection of nori seaweed sheets as the wrap was an homage to the time-honored sushi-making tradition. The seaweed, with its oceanic flavor and rich mineral content, enveloped the ingredients, creating a harmonious blend of land and sea.
Cream cheese, chosen for its creamy texture and neutrality, served as a canvas for the vibrant flavors of the sushi bomb. It was a strategic choice, adding richness and depth, binding the components together without overwhelming the delicate taste of the salmon.
The sushi bomb was adorned with thin slices of avocado, a nod to the chef’s love for its buttery texture and health benefits. Cucumber strips added a crunch that contrasted the softness of the fish and cream cheese, while scallions offered a burst of color and a sharpness that cut through the richness.
The concoction was seasoned with cayenne pepper and freshly squeezed lime juice, introducing a heat that sparked on the tongue and a citrusy brightness that lifted the entire dish. A dollop of Primal Kitchen Mayo, chosen for its compatibility with the keto diet and its luxurious mouthfeel, crowned the creation, adding a final touch of indulgence.
This Completely Keto Cauliflower Rice, Salmon & Avocado Sushi Bomb was not merely a dish; it was a testament to the chef’s creativity and her commitment to crafting meals that bridge worlds. It became a symbol of innovation, a beacon for those seeking to explore the boundaries of traditional cuisine while adhering to a ketogenic lifestyle. In this quaint coastal town, she proved that with a bit of imagination and respect for ingredients, one could create a culinary experience that was both deeply satisfying and profoundly healthful.
Completely Keto Cauliflower Rice, Salmon & Avocado Sushi Bomb
- 6 Ounces fresh raw salmon (chopped into small bits)
- 7 Ounces cream cheese (one without sugar)
- 5 sheets Nori – Seaweed sheets
- 2 Tbs Apple cider vinegar
- 1 1/2 Tbs Wheat Free Tamari
- 1 Large cucumber ( sliced in 3 inch long very thin strips)
- 1 Avocado (sliced thin)
- 3 Scallions (chopped very small)
- 2 Cups cauliflower
- 1/4 Cup Primal Kitchen Mayo
- 1/4 Tsp cayenne pepper
- 1 Tsp freshly squeezed lime juice
- Using a food processor rice the cauliflower into rice sized pieces by turning on and off quickly (check your local supermarket to see the availability of Cauliflower Rice in the freezer section)
- In a high heated pan cook cauliflower rice with the Wheat free tamari sauce stirring quickly until most of the liquid is dried out
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Transfer cauliflower to a bowl and combine with cream cheese & apple cider vinegar
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Place in refrigerator to cool for 30 minutes
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Put a nori sheet down on a bamboo roller sheet which should be covered with plastic wrap to prevent sticking
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Spread a very thin layer of cauliflower rice evenly over the entire nori sheet leaving a little less than an inch of space along the top of nori sheet
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Place salmon bits, cucumber strips, scallion and avocado in an even line across starting at about 1 inch from the bottom of the nori sheet
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Start to roll sushi tightly using bamboo roller sheet, starting at the bottom end
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Serve and enjoy with pickled ginger, wasabi or a spicy mayo you can make yourself
