Spicy Salmon Hand(y) Rolls

This is just the ticket for that crispy, crunchy, fresh craving. I love the crunchiness of the salmon and the crispness of the nori. It really hits the spot for my favourite crispy salmon skin hand rolls in Singapore!


This recipe is a giant leap forward in my mission to find palatable and creatively tasty ways to have cauliflower rice, because let’s face it- cauliflower rice is just cauliflower flavoured.

This is my favourite way to cook cauliflower rice- in a bowl steaming in a large lidded pan with a few cm of water at the bottom. It avoids the speciality microwave aroma, doesn’t add too much moisture, and means you don’t have to pick cauliflower bits out of a steamer all night. Win, win, win.

If you are more of a soft-salmon type by all means cook the salmon for a shorter time. If available you could even use raw/sashimi salmon in your hand rolls!


I won’t lie to you. Rolling up the hand rolls is definitely the most tricky bit. Just make sure your hands are completely dry, and you make fairly quick, confident moves. The good news is, any learning curve disasters are still 100% as tasty 🙂

Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.

Spicy Salmon Hand(y) Roll
Serves 2
Fulfill that sushi fix!
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
  1. 2 cups riced cauliflower
  2. ½ cup cream cheese
  3. 1 tbsp rice wine vinegar
  1. 200g skin on salmon fillet/skin/scraps
  2. 1 tbsp oil
  3. (Optional: 1 tsp sesame oil)
  4. salt
To Serve
  1. 1 avocado
  2. 4 sheets of nori
  3. 4 tbsp mayo
  4. 1 tsp chili sauce
The rice
  1. Steam cauliflower rice for 5-7 minutes until tender and let cool until warm and not too hot to handle.
  2. Use a cheesecloth to squeeze as much liquid out of the cauliflower rice as you can.
  3. Add the cream cheese, rice wine vinegar, and sesame oil if using, to the rice and combine. It’s best to do this when the cauliflower is still warm as the heat melts the cream cheese and makes it a lot easier to stir in!
  4. When well mixed, cover and refrigerate until needed.
The salmon
  1. I use pre cooked salmon as it is easier to flake, but you can use raw and just fry it until you can flake it, or alternatively cut it into thin slices before you start cooking.
  2. Heat oil in a pan, add salmon flake and fry. You may need to slice the skin separately, or chop it up with kitchen scissors.
  3. When the salmon has reached desired level of crispiness, season with salt, toss, and take off the heat.
The toppings
  1. Prepare avocado and slice 5-10mm.
  2. Add chili sauce to mayo and combine- be sure to taste and adjust to your liking!
  3. For large, square sheets of nori, cut them in half so they are more of a rectangle than a square.
The assembly
  1. Lay your nori flat and place a golf ball sized portion of rice almost to one end. Flatten and lengthen to make rolling easier.
  2. Add crispy salmon flakes and a slice of avocado. Dollop appropriate amount of chili mayo.
  3. To roll- start in the bottom corned nearest the rice. Fold this up and over about 45 degrees then continue that action to keep rolling.
  4. Don’t worry if it’s too loose, you can fold up the bottom if necessary.
  1. Tip: The ingredients can be made ahead of time, but these should only be assembled just before eating! Cauliflower rice is still very damp and affects the nori very quickly.
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Sometimes, just sometimes, you need something a bit different from your braised butter veggies or cheesy slaws. This light summer tabouleh makes a refreshing side and serves up oodles of healthy olive oil.

A little tomato goes a long way and some zest with the lemon juice really spreads the zing. Raw cauliflower rice is a crunchier low carb alternative to bulgur wheat. Pine nuts are a fat-laden treat but can come burdened with a price tag too, so feel free to substitute with chopped macadamias or brazils!

Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.


Serves 4
Fresh tasting, fat balanced simple salad
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Prep Time
15 min
Prep Time
15 min
  1. 1 1/2 cups chopped parsley
  2. 1 cup chopped mint
  3. 1 cup riced cauliflower
  4. 1 small tomato diced 1cm
  5. 1 tbsp chopped pine nuts
  1. 1/2 cup extra virgin olive oil
  2. 1/4 cup lemon juice
  3. 1 tbsp lemon zest
  4. 1 tsp minced garlic
  5. salt & pepper pinch to taste
  1. Prepare all ingredients- rice cauliflower, finely chop herbs, dice tomato and mince garlic.
  2. In a large bowl, add all dressing ingredients and whisk to combine.
  3. Add all salad ingredients and toss to cover in dressing, taste and add salt and pepper as needed.
  1. You can serve this tabouleh immediately, or keep it for up to two days in the fridge. When stored it will become heavier and more dense, but also more delicious 🙂
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