Sushi cake with cauliflower

Name: Sushi cake with cauliflower
Prep time: 43 min
Cook time: 43 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 packages Cauliflower Eva® Bits, (454 gc / u); 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 pepper, finely chopped; 1/2 cups mayonnaise, of chipotle; 3 tablespoons soy sauce; 2 avocados, in sheets; 2 cups shrimp, cleansed; 1 tablespoon black sesame seed, and white, to decorate; to taste ponzu soy sauce, at your service

40 mins

3 mins

Low

4.8

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If you are looking for a low carb option, try this delicious version of sushi cake with cauliflower bits of "rice". It is the best recipe and you will be surprised of the flavor, since inside it has a picoico picosito, shrimp and avocado slices, you will not be able to believe the result!

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Ingredients

8 portions

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Preparation

Heat the water in a pot until it breaks the boil. Add the salt and cook the Cauliflower Eva® Bits for 3 minutes. Drain and dip in cold water to prevent cooking. Drain again and dry very well.

In a bowl, mix the Cauliflower Eva® Bits with the cream cheese and salt, reserve.

In another bowl, combine the surimi with the onion, the serrano pepper, the mayonnaise and the soy sauce. Reservation.

In a screw mold, place some of the cauliflower mixture and spread with a spoon. Add the previous mixture in the center without reaching the edges, later, accommodate the shrimp and avocado slices. Cover with the rest of the cauliflower, compacting lightly with the help of a spoon.

Refrigerate the sushi cake 20 minutes. Desmolda and decorate with sesame. Serve with ponzu.