Cauli-Salmon Sushi "Sandwich"

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

subheading: Sticky Cauliflower Rice:

5 cups cauliflower rice (use ready-made or see step 1)

1 tablespoon coconut oil

⅓ teaspoon Himalayan salt

2 tablespoons coconut vinegar

½ cup coconut milk

subheading: Tahini Miso Sauce:

⅓ cup tahini

1 large garlic clove, peeled and finely grated

1 teaspoon wasabi paste (optional)

1 teaspoon fermented miso paste

1 tablespoon coconut vinegar

1 tablespoon coconut aminos

¼ cup cold filtered water

subheading: Add-ins:

6 organic raw nori seaweed sheets

1 large cucumber, julienned

8 ounces wild-caught pre-cooked salmon, skinless and broken into pieces (option to use smoked or canned salmon instead)

1 cup purple cabbage, thinly sliced

⅓ cup scallions, white and green part, thinly sliced

Directions at drhyman.com

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