Cauliflower Sushi Cake

Eva
If you're looking for a low-carb option, try this delicious sushi cake version with cauliflower rice. It's the best recipe and you'll be surprised by the flavor, as it contains a spicy tampico, shrimp, and avocado slices inside; you won't believe the result!
Reviewed by Editorial Team of Kiwilimón
4.8
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Ingredients
8
Servings
  • 2 packages Eva® cauliflower bits, (454 g each)
  • 2 packages cream cheese, at room temperature (190g each)
  • 1 teaspoon salt
  • 1 cup surimi, finely chopped
  • 1/2 cups onion, finely chopped
  • 1/4 cups serrano chile, finely chopped
  • 1/2 cups mayonnaise, chipotle
  • 3 tablespoons soy sauce
  • 2 avocados, in slices
  • 2 cups pink shrimp, clean
  • 1 tablespoon black sesame seeds, and white, for decoration
  • ponzu sauce, for serving
Preparation
40 mins
3 mins
Low
  • Heat water in a pot until it boils. Add salt and cook Eva® Cauliflower Bits for 3 minutes. Drain and immerse in cold water to stop cooking. Drain again and dry very well.
  • In a bowl, mix Eva® Cauliflower Bits with cream cheese and salt, set aside.
  • In another bowl, combine surimi with onion, serrano pepper, mayonnaise, and soy sauce. Set aside.
  • In a bundt mold, place a bit of the cauliflower mixture and spread with a spoon. Add the previous mixture in the center without reaching the edges, then arrange the shrimp and avocado slices. Cover with the rest of the cauliflower, compacting slightly with the help of a spoon.
  • Chill the sushi cake for 20 minutes. Unmold and decorate with sesame seeds. Serve with ponzu.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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