9 oz medium or
large raw shrimp – peeled, deveined
2 Sheets All Natural Sushi Seaweed of Nori, each sheet is 0 g of Carbs
1 1/4 cups cauliflower, cooked and grated
1/4 cup strips of cucumber 1/4 of a medium avocado, peeled, pitted and sliced
1/2 tbsp lite
soy sauce for marinade
(Any additional soy sauce can be used for dipping but for every tbsp is 1 more additional condiment)
1 tbsp rice vinegar
Marinate shrimp in soy sauce for at least 2 hours. Discard marinade. Sauté shrimp. In a non-metal bowl, sprinkle in the rice vinegar while gently mixing the cauliflower rice.
Slightly modified directions from the Nori package:
1) Cut sheet of Nori in half.
2) Place half sheet of Nori in the palm of your hand, shiny side down.
3) Spread cauliflower rice on the left side of the Nori sheet.
4) Add fillings:
⁃ a little over 1/4 cup of rice per roll
⁃ lay 5 to 8 strips of cucumber
⁃ lay sliced avocado
⁃ add shrimp – roughly 1 3/4 oz of shrimp per roll
5) Roll the Nori, starting with the bottom left corner towards the upper right corner to form a cone shape. Serve warm.
*Don’t overcook the cauliflower or you will have rice vinegar mashed “potatoes.”
Yield: 4 rolls = 1 Lean | 3 Greens | 1 Healthy Fat | 2.75 Condiments