Ingredients
- 250 g very fresh sashimi-grade salmon, or cooked salmon, cut into cubes
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 tsp rice vinegar
- 300 g cauliflower rice
- 1 tsp coconut oil
- 1 avocado, sliced
- ½ cucumber, cut into ribbons or cubes
- 4 radishes, thinly sliced
- 1 tbsp dried wakame, soaked in water for 5 minutes and drained
- 1 sheet of nori, cut into strips
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- Pickled ginger and a little wasabi, to serve (optional)
Method
- Marinate: mix the tamari, sesame oil, ginger and vinegar. Toss the salmon in half of this marinade and chill for 10 minutes.
- Cook the cauliflower rice: stir-fry the cauliflower rice in the coconut oil for 3–4 minutes, until just tender. Season and leave to cool slightly.
- Assemble: divide the cauliflower rice between two bowls. Arrange the salmon, avocado, cucumber, radishes and wakame on top.
- Serve: drizzle with the remaining marinade and scatter with nori, spring onions and sesame seeds. Add pickled ginger and wasabi if you like.
Why it's good for you: Salmon provides omega-3 fats and protein, avocado adds healthy fats and potassium, and seaweed is one of the best natural sources of iodine, which the thyroid needs. A light, energising meal that's low in carbohydrate and high in goodness.
Good to know: Only eat raw fish if it's sold as sashimi-grade and very fresh. Raw fish isn't recommended during pregnancy; use cooked salmon instead. Enjoy seaweed in moderation, especially if you have a thyroid condition.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.