Sushi Roll Salad | Recipes | SwerveSwerve Logo

InstructionsPlace riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.Makes 4 servings.