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 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:

  1. Start off by chopping green onions and set aside

  2. Shred imitation crab into mixing bowl

  3. 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.

  4. In a SEPERATE mixing bowl, combine cauliflower rice with 1 T cream cheese and 1 tsp rice vinegar and mix well. Set aside.

  5. To your baking dish start assembling

  6. Grab cauliflower rice mixture first and layer on the bottom of baking dish, pressing down gently into dish

  7. Top cauliflower rice with thin layer of furikake

  8. Next layer will be crab mixture. Pour on top and gently smooth out evenly

  9. Now grab as much or as little masago as you’d like and sprinkle on top of crab layer

  10. Top entire casserole with more kewpie mayo and sriracha

  11. Bake in oven at 350 for about 10 minutes

  12. Garnish with fresh green onions and more furikake

  13. 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!!!

Previous
Previous

Crispy Salmon Springrolls!

Next
Next

Bell Pepper Melts