Collard Green with Veggie Rice Salmon Sushi Rolls

If you are missing your sushi dates because of this pandemic, don't worry, we have a recipe that would satisfy your craving. So grab the chopsticks and let's get our sushi on!

This delicious recipe is from our friends on Instagram @marzipan.eats!

INGREDIENTS

• 1 tbsp Ghee
• Salmon
• 3 tbsp Coconut Aminos
• 2 tbsp Coconut Milk
• 1 tbsp Water
• Collard Green Leaves
• Cauliflower
• Cucumber
• Carrot
• Avocado
• Everything Bagel Seasoning
• Red pepper flakes
• Salt and Pepper to taste

KITCHEN PRODUCT USED

• Zulay Kitchen's Chef Knife

INSTRUCTIONS

THE SALMON

1. Heat Ghee in a pan
2. Add Salmon
3. Add salt and peper with 1 tbsp coconut aminos
4. Cook about 5 minutes on each side.
5. Once cooked, shred the Salmon using a fork and set aside.

ASSEMBLE THE SUSHI

1. Grab 3 Collard Green Leaves and blanch in boiling water for 20 seconds then shock with cold water.
2. Dap leaves in paper towel to dry
3. Lay out and overlap the leaves
4. Heat Cauliflower Rice and spread layer on your collard greens
5. Add a layer of cucumber/carrot, avocado, the shredded salmon and everything bagel seasoning to taste.
6. Roll tight like a burrito and cut using Zulay KItchen's Chef Knife

THE SAUCE

1. Whisk 2 tbsp Almond Butter, 2 tbsp Canned Coconut Milk, 2 tbsp Coconut Aminos, Red Pepper Flakes, 1 tbsp water depending on thickness
2. Serve on a plate and enjoy!