Low Carb Sushi Bake Skillet (Edit recipe)

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This sushi bake is gluten-free, low-carb, and packed with flavor, making it a perfect single-serve dish for sushi lovers!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 2

Ingredients

2 cups Cauliflower Rice
.33 cup Salmon, Canned, 1 can
2 Tbsp Vegan Mayo - Primal Kitchen
1 tsp Sriracha
.25 tsp Coconut Aminos
.25 tsp Rice Vinegar
.25 whole Avocado
.25 tsp Sesame Seeds
2 - 4 pieces Nori Seaweed
1 Tbsp Green Onion (Scallion)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small, non-stick pan, sauté the Palmini rice for 2-3 minutes to warm it up and remove excess moisture. Set aside.
In a bowl, combine the salmon with mayo, sriracha, soy sauce, and rice vinegar. Mix until evenly coated.
In a skillet, layer the warmed Palmini rice evenly at the bottom.
Spread the protein mixture over the rice layer.
Preheat your oven to 375°F (190°C). Bake the dish for 8-10 minutes, until warm and slightly golden on top.
Once baked, top with sliced avocado, furikake, sesame seeds, and green onions.
Garnish with nori strips or use them to scoop the sushi bake. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	394
Fat:	22 g
Carbohydrates:	17 g
Protein:	28 g
Cholesterol:	48 g
Sodium:	734 mg
Fiber:	13 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.