Enjoy this fun keto twist on a spicy California sushi roll with layers of shrimp, avocado, riced cauliflower, and cucumber. It is light, refreshing, and so easy to prepare.
Total Time:15 minutes
Yield:4 servings 1x
1–1/3 cup rice cauliflower (frozen and thawed)
1 tablespoon avocado oil
2 tablespoons rice wine vinegar
2 tablespoons diced red onion
8 ounces shrimp (cooked, cooled, and cut into small pieces)
1 lime (juice reserved)
1 cup diced cucumber
2 tablespoon mayonnaise
1/2 to 1 teaspoon sriracha
4 tablespoons coconut aminos
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seeds
Add avocado oil and riced cauliflower to a small skillet set over medium heat. Cook for 5-6 minutes until tender. Remove from heat and place in the fridge for 20 minutes to cool completely. Once cooled, stir in rice wine vinegar, 1/4 teaspoon salt, and a pinch of pepper. Gently toss to combine.
In a medium sized bowl, combine mayonnaise, sriracha, 1/4 teaspoon salt, and a pinch of pepper. Whisk until smooth. Adjust seasoning to taste. Add cut shrimp and toss to coat.
In another small bowl, mash avocado with 1/4 teaspoon salt and a pinch of pepper. Add lime juice and red onion, mix well.
Using a ring mold or 1-cup measuring cup (flat bottom), begin layering your spicy California shrimp stack. Start by adding a small layer of diced cucumbers, then add mashed avocado. Add shrimp mixture and press to flatten in mold/measuring cup. Add riced cauliflower and press down firmly to pack ingredients.
Carefully remove ring mold or turn the measuring cup upside down to release your stack. You may need to tap cup onto your plate to release. Add extra sriracha mayo, sesame seeds, and coconut aminos if desired.