Name: Cauliflower Sushi Stacks
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 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) -; 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 -; 1 avocado, sliced thinly or chopped -; 1/3 c. 1/3 cup cucumber, finely chopped -; Spice Islands Sesame Seeds -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Sushi Stacks

1. 1 pkg. Green Giant® Riced Veggies Cauliflower -

2. 4 tbsp. flax powder (ground flax seeds) rice vinegar -

3. 1 tsp. rice vinegar -

4. 1/4 c. crumbled nori (cut nori sheet or snacks into very little pieces) -

5. 3 tbsp. mayo -

6. 1 tsp. rice vinegar -

7. 2 tsp. sriracha -

8. 1/2 tsp. miso paste -

9. 1/2 tsp. togarashi (japanese chili powder) -

10. Granulated sugar or agave -

11. 1 1/2 c. chopped cooked shrimp -

12. 1 avocado, sliced thinly or chopped -

13. 1/3 c. 1/3 cup cucumber, finely chopped -

14. Spice Islands Sesame Seeds -

How to cook deliciously - Cauliflower Sushi Stacks

1. Stage

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.

2. Stage

Whisk together ingredients for spicy mayo sauce and then fold in the shrimp. Set aside to marinate while you prep the other ingredients.

3. Stage

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.