Cauliflower Rice Salmon Nigiri with Wasabi Foam

Ingredients

• 1 large head Fresh cauliflower florets
• 12 ounces Sashimi-grade salmon fillet
• 3 tablespoons Rice vinegar
• 1 teaspoon Erythritol or monk fruit sweetener
• 2 teaspoons Wasabi paste
• 0.5 teaspoon Soy lecithin powder
• 0.5 cup Water
• 0.5 teaspoon Sea salt

Instructions

1. 1

   Pulse cauliflower in a food processor until it reaches the consistency of fine rice grains. Steam the cauliflower rice for 5 minutes until tender but not mushy, then spread on a baking sheet to cool and air dry for 20 minutes.

2. 2

   In a small bowl, whisk rice vinegar, sweetener, and salt until dissolved. Fold this mixture into the cooled cauliflower rice. Using a precision mold or damp hands, compress the cauliflower into 16 small, tight oblong nigiri bases.

3. 3

   Slice the salmon against the grain into 16 thin, uniform rectangular slices. Place one slice over each cauliflower base, pressing gently to adhere.

4. 4

   Combine the water, wasabi paste, and soy lecithin in a tall, narrow container. Use an immersion blender at the surface of the liquid to incorporate air until a stable foam forms.

5. 5

   Top each piece of nigiri with a small dollop of the wasabi foam and serve immediately with coconut aminos or soy sauce if desired.