Recipes

Keto Sushi Stack Recipe

Atkins Keto Sushi Stack
3.7g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
11.4g

Protein

26.8g

Fat

4.8g

Fiber

312.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 0 1/4 cup fresh cucumber, without skin, chopped
  • 1 lrg fresh radishes
  • 1 tsp fresh red onion, chopped
  • 0 1/4 tsp table salt
  • 1 1/2 Tbsp mayonnaise
  • 0 1/2 tsp Tuong Ot sriracha sauce
  • 0 1/2 tsp lime juice, 100%, fresh squeezed
  • 1 1/2 oz canned salmon
  • 0 1/3 cup fresh avocado, cubed
  • 0 1/3 cup frozen cauliflower, riced
  • 0 1/2 tsp rice vinegar, 42 grain
  • 0 1/4 tsp toasted sesame oil, unrefined
  • 0 1/8 tsp raw white sesame seeds, hulled, organic
  • 0 1/8 tsp raw black sesame seeds, unhulled, organic

DIRECTIONS

  1. 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.
  2. 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.
  3. Microwave frozen cauliflower rice following package instructions.
  4. 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.

Cooking Tip

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