Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside. In a medium bowl, combine the cauliflower rice, mint and dill.
Divide the cauliflower rice, cabbage and mung bean sprouts between two serving bowls. Top with salmon, soft-boiled eggs, avocado, wakame and sauerkraut. Drizzle with Miso, Tahini & Umeboshi dressing to serve.