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Spicy Shrimp Cauli Rice Sushi

Prep sushi rice: In a medium-sized, microwave-safe bowl, microwave cauliflower rice for 5 minutes, stirring halfway through. Mix in rice vinegar and stevia; set aside. Prep fillings: In a medium-sized bowl, mix shrimp, Greek yogurt, and sriracha; set aside. Slice avocado half into eight even slices; set aside. Slice cucumber half lengthwise into four, long even slices; set aside. Assemble sushi: L. . .

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Servings: 2

Prep Time: 00:30

Cook Time: 00:00

Main Ingredients

3 cups riced cauliflower

1 tbsp rice vinegar

1/2 packet stevia sweetener of choice

1/2 lb cooked and peeled shrimp, finely chopped

1/4 cup low-fat, plain greek yogurt

1 tbsp sriracha

1/2 small avocado

1/2 small cucumber (sliced lengthwise)

4 sheets nori

sesame seeds to garnish

Preparation

1Prep sushi rice: In a medium-sized, microwave-safe bowl, microwave cauliflower rice for 5 minutes, stirring halfway through. Mix in rice vinegar and stevia; set aside.

2Prep fillings: In a medium-sized bowl, mix shrimp, Greek yogurt, and sriracha; set aside. Slice avocado half into eight even slices; set aside. Slice cucumber half lengthwise into four, long even slices; set aside.

3Assemble sushi: Lay a sheet of nori on a sushi rolling mat and spread about 3/4-cup cauliflower rice mixture in an even layer onto the half of the sheet closest to you (create a rectangle shape, leaving 1/2-inch rim of nori sheet exposed around cauliflower rice). Lay the fillings (two slices avocado side-by-side, one long strip cucumber, and a quarter of shrimp mixture per roll) horizontally in the middle of the cauliflower rice rectangle. Roll sushi by folding the side of nori sheet closest to you over the filling, tucking all of the filling into the first complete roll. Continue rolling until you get to the end of the nori sheet. Repeat with remaining nori sheets, cauliflower rice, and fillings (four rolls total).

4Slice rolls into pieces using a sharp knife. Sprinkle with sesame seeds, devour!

Reviews: 0

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