Spicy Salmon Hand Rolls

Name: Spicy Salmon Hand Rolls
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 5
Ingredients: Primal Kitchen Avocado Oil Spray; 2 5-ounce wild salmon fillets; 3 cups cauliflower rice; ⅓ cup Primal Kitchen Sesame Ginger Vinaigrette; 1-2 tsp horseradish paste; 3 stalks green onions, minced; ½ cup Primal Kitchen Garlic Aioli Mayo; 5 nori sheets; 2 Tbsp. sesame seeds

January 11, 2021

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Homemade sushi may be intimidating to some, but this simple hand roll recipe will calm your fears and make you feel like a pro. By using cauliflower rice in this lower-carb twist, you don't have to worry about getting the rice to that perfect sushi-friendly texture. And with a hand roll, there's no need to stress about slicing and dicing your nori with razor-sharp precision—you just wrap your fillings in a pre-packaged seaweed sheet and go!

We keep our salmon hand rolls gluten-free and soy-free with our delicious Garlic Aioli made with eight simple ingredients like avocado oil and Certified Humane® cage-free eggs. Add horseradish for that signature sinus-opening kick that mimics the spiciness of wasabi, sprinkle with the toasty taste of sesame seeds, prepare for a keto-friendly take on restaurant sushi that's better than the rest.

Spicy Salmon Hand Rolls

Rated 3.3 stars by 3 users

Servings

Prep Time

12 minutes

Cook Time

33 minutes

Calories

346

Learn how to make this hand roll with flaked salmon and cauliflower rice—no rice cooker or fancy knife skills required. Pungent horseradish combined with our creamy garlic aioli give this easy roll a spicy kick. If you prefer a traditional sushi roll shape, use a bamboo mat to roll your nori into a tube shape, then cut into slices. Drizzle or dip in our sweet and tangy Yum Yum Sauce for an extra boost of flavor.

Author:

Primal Kitchen

Ingredients

Primal Kitchen Avocado Oil Spray
2 5-ounce wild salmon fillets
3 cups cauliflower rice
⅓ cup Primal Kitchen Sesame Ginger Vinaigrette
1-2 tsp horseradish paste
3 stalks green onions, minced
½ cup Primal Kitchen Garlic Aioli Mayo
5 nori sheets
2 Tbsp. sesame seeds

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Directions

Preheat oven to 375ºF.
Place salmon onto a sheet pan sprayed with Avocado Oil. Bake for 25 minutes, or until salmon flakes easily with a fork.
Meanwhile, grate horseradish (if not using pre-made paste) and chop green onions. If using store-bought cauliflower rice, skip the next 2 steps.
Wash and dry the head of cauliflower. Remove the leaves and cut away the core of the stem. Break the cauliflower into florets, removing any extra-long pieces of stem.
Place cauliflower florets into a food processor and pulse until florets resemble rice.
Heat a large frying pan to medium-high heat and add riced cauliflower and 1/3 cup of Sesame Ginger Vinaigrette. Cook until tender, approximately 7–8 minutes.
Place the cooked salmon in a bowl and flake the filets with a fork. Place your cauliflower rice in a bowl and sprinkle with green onion.
Add mayo to a small bowl. Mix in the horseradish and stir well to combine.
Place the seaweed in the palm of your hand, shiny side down, and add a thin layer of cauliflower rice on the left third of the nori sheet. Place fillings—salmon, mayo, sesame seeds—vertically across the middle of the rice.
Fold the bottom left corner of nori over and begin folding into a cone shape. Keep rolling the nori sheet to form a cone. Repeat the process with the remaining sheets. Serve and enjoy!