Name: “Sushi” Balls
Prep time: 25 min
Cook time: 5 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 bag Eva® cauliflower bits, (454 g); water; salt; 1/2 cups surimi, finely chopped; 2 tablespoons red onion, finely chopped; 1 serrano chile, finely chopped; 3 tablespoons Sriracha sauce; 1 tablespoon low-fat mayonnaise; 1/2 cups cream cheese, light at room temperature; 100 grams fresh salmon, (sashimi cut thin); 100 grams fresh tuna, (sashimi cut thin); 1 avocado, sliced thin for decoration; black sesame seeds, and white, toasted for decoration; ponzu sauce, to accompany

Preparation

20 mins

5 mins

Low

Cook the Eva® cauliflower bits in a pot with boiling water and salt for 3 minutes. Cut cooking in cold water and drain. Dry very well. For the tampico, mix the surimi with the onion, chili, sriracha sauce, and mayonnaise. Season with salt if necessary.