The BEST Cauliflower Sushi Bake
So many people ask me if I’m keto or on some other type of diet; The answer is no, I just prefer to eat more veggies :D. This low carb sushi bake is so TASTY, you wouldn’t even realize that the “rice” is actually made of cauliflower! So simple to make and definitely satisfys your sushi cravings. It’s like a deconstructed sushi roll; Sometimes I add shrimp, salmon, or even SCALLOPS when I’m feeling fancy. Serve it on top of a seaweed snack and top with avocado…. YUM.
What you’ll need:
12oz cauliflower rice
cream cheese
1 T rice vinegar
furikake seasoning
Package of imitation crab (or any other seafood ie: shrimp, salmon, scallops etc)
kewpie mayonnaise
sriracha
ponzu sacue
sesame oil
4-6 stalks of green onions
masago
seaweed snacks
avocado
Instructions:
Start off by chopping green onions and set aside
Shred imitation crab into mixing bowl
To imitation crab mixing bowl, combine 1/2 block of cream cheese, 1 T kewpie mayo, 1 T sriracha, 1 T ponzu, 1 tsp sesame oil, and half cup of chopped green onions (save some green onion for garnish later) . COMBINE WELL and set aside.
In a SEPERATE mixing bowl, combine cauliflower rice with 1 T cream cheese and 1 tsp rice vinegar and mix well. Set aside.
To your baking dish start assembling
Grab cauliflower rice mixture first and layer on the bottom of baking dish, pressing down gently into dish
Top cauliflower rice with thin layer of furikake
Next layer will be crab mixture. Pour on top and gently smooth out evenly
Now grab as much or as little masago as you’d like and sprinkle on top of crab layer
Top entire casserole with more kewpie mayo and sriracha
Bake in oven at 350 for about 10 minutes
Garnish with fresh green onions and more furikake
Enjoy fresh and hot from oven with seaweed snacks and top with avocado. YUM.
This sushi bake will keep up to 3 days refridgerated. I’m not going to lie, I think I like the sushi bake the next day cold the best. The flavors get more built up and the “cold” bake taste like a California roll!!!
