Chirashi-Zushi with Seared Salmon and Tamagoyaki

Ingredients

• 450 g Salmon fillet, skin-on
• 600 g Cauliflower rice
• 4 Eggs
• 1 Avocado
• 6 Shiso leaves(optional)
• 3 tbsp Rice vinegar
• 1 tbsp Erythritol sweetener
• 2 tbsp Soy sauce (tamari)
• 1 Cucumber, julienned
• 1 sheet Nori sheets, cut into strips(optional)
• 1 tsp Wasabi(optional)
• 2 tbsp Pickled ginger(optional)
• 2 tbsp Neutral oil
• 1/2 tsp Salt

Instructions

1. 1

   Season the salmon with salt and let it rest at room temperature for 15 minutes while you prep the other components.

2. 2

   Pulse cauliflower florets in a food processor until rice-sized, or use pre-riced cauliflower. Set aside.

3. 3

   Make the sushi vinegar: whisk rice vinegar with erythritol and a pinch of salt until dissolved.

4. 4

   Make the tamagoyaki: beat eggs with 1 tsp of the sushi vinegar mixture. Heat a tamagoyaki pan or small nonstick skillet over medium-low, oil lightly, and cook the eggs in thin layers, rolling each layer into a log. Rest 5 minutes, then slice into 1 cm pieces.

5. 5

   Sauté the cauliflower rice in 1 tbsp oil over medium-high heat for 5-6 minutes until tender and dry. Off heat, fold in the remaining sushi vinegar mixture and spread on a tray to cool.

6. 6

   Pat the salmon dry. Sear skin-side down in 1 tbsp oil over medium-high heat for 4-5 minutes until skin is crisp, then flip and sear 1-2 minutes for medium. Rest 5 minutes, then slice against the grain.

7. 7

   Slice the avocado and julienne the cucumber.

8. 8

   Assemble: divide cauliflower rice among 3 bowls, arrange salmon slices, tamagoyaki, avocado, cucumber, shiso, and nori strips artfully on top. Garnish with wasabi and pickled ginger, drizzle with tamari, and serve.