Cauliflower Rice Salmon Poke Bowl

Ingredients

• Avocado oil

  1 tsp or 5g

• Cauliflower

  Green, raw

  1 head, large or 511g

• Pink salmon

  Fish, raw

  16 oz or 454g

• Carrots

  Raw

  2 medium or 122g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Rice wine vinegar

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

1. Prepare cauliflower rice on the stovetop by cooking over medium heat in a bit of avocado oil for 8-10 minutes, until lightly browned and softened. Set aside.
2. Cube the raw salmon into small chunks and season with a bit of Himalayan sea salt and a splash of rice vinegar.
3. Wash clean and chop all the veggies and avocado.
4. To assemble, divide cauliflower rice between containers and top with sliced veggies, avocado, raw salmon, green onion, and a splash more of rice vinegar and white sesame seeds. Keeps in the fridge for 4 days.