Thai Green Curry Infused Salmon Nigiri

Ingredients

• 1 lb Fresh Sashimi-grade Salmon Fillet
• 4 cups Riced Cauliflower
• 0.5 cup Full-fat Coconut Milk
• 4 pieces Fresh Green Chilies
• 1 piece Lemongrass Stalk
• 1 inch Fresh Galangal
• 2 pieces Coriander Root
• 1 tsp Lime Zest
• 1 tbsp Fish Sauce
• 2 tbsp Rice Vinegar
• 1 tsp Stevia or Monkfruit Sweetener(optional)

Instructions

1. 1

   Prepare the green curry paste by blending green chilies, lemongrass, galangal, coriander root, lime zest, and a splash of water until a smooth paste forms.

2. 2

   Slice the salmon into thin nigiri-style rectangles. Coat the salmon slices in the green curry paste and let them cure in the refrigerator for 45 minutes to infuse the flavors.

3. 3

   While the salmon cures, steam the riced cauliflower for 5 minutes until tender but not mushy. Drain any excess moisture thoroughly using a cheesecloth.

4. 4

   In a small saucepan, simmer the coconut milk with rice vinegar, sweetener, and a pinch of salt for 5 minutes until thickened. Fold this mixture into the cauliflower rice and let it cool for 10 minutes.

5. 5

   Shape the coconut cauliflower rice into small oblong mounds using wet hands to prevent sticking.

6. 6

   Gently place one slice of the curry-infused salmon over each cauliflower mound. Serve immediately with a dash of fish sauce if desired.