Ingredients
FOR THE ‘STICKY RICED CAULIFLOWER’
- 1 pkg. Green Giant® Riced Veggies Cauliflower
- 4 tbsp. flax powder (ground flax seeds) rice vinegar
- 1 tsp. rice vinegar
- 1/4 c. crumbled nori (cut nori sheet or snacks into very little pieces)
FOR THE SPICY SHRIMP SAUCE
- 3 tbsp. mayo
- 1 tsp. rice vinegar
- 2 tsp. sriracha
- 1/2 tsp. miso paste
- 1/2 tsp. togarashi (japanese chili powder)
- Granulated sugar or agave
- 1 1/2 c. chopped cooked shrimp
FOR THE SUSHI STACKS
- 1 avocado, sliced thinly or chopped
- 1/3 c. 1/3 cup cucumber, finely chopped
- Spice Islands Sesame Seeds
Directions
- Carefully break up one package of riced cauliflower in a nonstick skillet over medium heat. Use a wooden spoon to begin stirring and mashing the riced cauliflower. Add in the ground flax seeds and rice vinegar. Continue mashing and stirring until mixture is sticky and heated through, about 6 minutes. Remove from heat and stir in the nori bits. Line mold with plastic wrap and press mixture very firmly and evenly into any mold and set aside to cool and set up.
- Whisk together ingredients for spicy mayo sauce and then fold in the shrimp. Set aside to marinate while you prep the other ingredients.
- You can use a loaf pan, dry measuring cup, or another vessel to mold the riced cauliflower. Turn out cooled molded riced cauliflower onto a cutting board. Top with avocado slices, then shrimp mixture, sprinkle with cucumbers, sesame seeds, and togarashi. Carefully slice into pieces and use a small spatula to serve.
