Cookwith - A Trip Down Memory Lane: California-Japanese Salmon Chirashi Bowl

Ingredients

• 4 cups cauliflower rice
• 1 tbsp avocado oil
• 1 tbsp rice vinegar (unseasoned)
• 1/2 tsp sea salt
• 1/2 English cucumber, sliced into thin half-moons
• 1/2 ripe avocado, sliced
• 2 radishes, thinly sliced
• 8 oz sashimi-grade salmon, sliced (or smoked salmon for convenience)
• 2 large eggs
• 1 tsp tamari (gluten-free soy sauce)
• 1 tsp toasted sesame oil
• 1/2 lemon, cut into wedges
• 2 tbsp pickled ginger, drained
• 2 tbsp toasted nori, cut into thin strips
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced