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Grain-Free Spicy Shrimp Maki Sushi
Grain-Free Spicy Shrimp Maki Sushi

Grain-Free Spicy Shrimp Maki Sushi

1 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 30 Min Cook: 45 Min
Looking to cut the starch in your diet but can't give up sushi? You're sure to love this grain-free maki sushi featuring cauliflower "rice," shrimp and spicy mayo. With only 5 grams of net carbohydrates per serving, this impressive dish is oh so delicious without the rice! Once you know how to make the "rice," you can vary the fillings as much as you like! For starters, try using smoked salmon, avocado or surimi "crab."
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
7 cups small cauliflower florets (about 1 head), divided
75 g Philadelphia Brick Cream Cheese, cubed
1 Tbsp. unseasoned rice vinegar
1/4 cup Heinz [Seriously] Good Mayonnaise
1 tsp. sambal oelek
4 sheets nori (dried seaweed)
12 cooked cleaned large shrimp (210 g)
1/2 avocado, cut into 8 thin slices
8 thin red pepper strips
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How do I make it ?
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Step 1
Use pulsing action of food processor to process half the cauliflower until finely chopped. (Do not process until smooth.) Spoon into medium microwaveable bowl. Repeat with remaining cauliflower. Cover with waxed paper.
Step 2
Microwave on HIGH 7 min. or until cauliflower is crisp-tender. Add cream cheese and vinegar; stir until cream cheese is completely melted and mixture is well blended.
Step 3
Refrigerate 45 min. or until chilled. Meanwhile, combine mayonnaise and sambal oelek; refrigerate until ready to use.
Step 4
Place sushi mat, with slats running parallel, on work surface. Place 1 nori sheet, shiny side down, on mat lining up 1 long edge of nori sheet with edge of mat nearest you. Use moistened fingers to evenly press 1/4 of the cauliflower mixture onto nori sheet, leaving 1-3/4-inch border on long side of nori sheet farthest from you. Spread 1 Tbsp. mayonnaise mixture into horizontal row 1 inch from bottom of nori sheet. Place 1/4 each of the shrimp, avocados and peppers over mayonnaise mixture.
Step 5
Use your thumbs to lift up bottom edge of mat nearest you while holding filling in place with your fingers; fold mat over filling. Squeeze gently but firmly along length of roll, while tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. Transfer roll, seam side down, to cutting board.
Step 6
Repeat with remaining ingredients to make 3 additional logs. Use moistened sharp knife to cut each log into 8 pieces to serve.
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Serving Suggestion
Serve sushi dipped in reduced-sodium soy sauce. Garnish with wasabi and pickled ginger, if desired.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 6 g
30 %
Cholesterol 140 mg
Sodium 350 mg
15 %
Carbohydrate 10 g
Fibre 5 g
Sugars 4 g
Protein 18 g
Vitamin A
15 %
Vitamin C
130 %
Calcium
6 %
Iron
15 %
Servings
4 servings, 8 maki sushi rolls (300 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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