Keto Sushi Stack
3.7g
Net Carbs
11.4g
Protein
26.8g
Fat
4.8g
Fiber
312
Calories
Ingredients:
- 1/4 cup chopped peeled fresh cucumber (33g), finely chopped
- 1 large fresh radish (9g), finely chopped
- 1 teaspoon chopped fresh red onion (10g), finely chopped
- 1/4 teaspoon salt, divided
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon sriracha sauce
- 1/2 teaspoon fresh squeezed lime juice
- 1 1/2 ounces canned salmon
- 1/3 cup cubed fresh avocado (50g), diced
- 1/3 cup frozen cauliflower rice
- 1/2 teaspoon unsweetened rice vinegar
- 1/4 teaspoon toasted sesame oil
- 1/8 teaspoon white sesame seeds
- 1/8 teaspoon black sesame seeds
Directions:
- In a small bowl, combine finely chopped cucumber, diced radish, diced red onion and a pinch of salt. Toss to mix and scrape into an even layer on the bottom of a 1 cup measuring cup.
- In a small bowl, combine the mayonnaise, sriracha, lime juice and pinch of salt. Fold in flaked salmon until just combined. Place on top of the cucumber layer in the measuring cup, pressing down with a fork to create an even layer. Cover this with an even layer of diced avocado.
- Microwave frozen cauliflower rice following package instructions.
- In a small bowl, combine cooked cauliflower rice with rice vinegar and a pinch of salt. Scrape this evenly on top of the avocado layer and use the bottom of another measuring cup to gently press down to allow the layers to firm and hold together. Run a knife around the outer edge of the measuring cup to help the stack release, then place a small plate upside-down on top of the measuring cup. Invert so the stack sits on the middle of the plate. Garnish with drizzled toasted sesame oil and sesame seeds.
