Poke Sushi Stack | Ann Shippy MD
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Poke Sushi Stack

It’s no secret that I’m a big fan of meals that include fish, but it’s also important to eat it in moderation and ensure it’s of high quality. For this recipe, make sure you buy your fish from the safest, freshest, best source you can… probably not your supermarket on the corner.

INGREDIENTS

  • ½ cup cauliflower rice, frozen
  • 1 tsp vegetable oil
  • 1 tsp salt
  • 1 tsp black sesame seeds
  • ½ Persian cucumber sliced and quartered
  • ⅓ cup carrots, shredded
  • ½ avocado, sliced thin
  • Sushi-grade tuna and/or salmon cut into small squares
  • Microgreens, for topping

INSTRUCTIONS

In a small skillet, heat oil until hot. Add cauliflower rice and cook until soft. Sprinkle with salt and set aside. In a cup or glass about 4” tall, sprinkle the bottom with sesame seeds. Next, layer the cucumber slices, carrots, ½ the avocado (making a flat layer) and your fish. Press down slightly. Continue with the rest of the avocado and finish with your cauliflower. Press down once more until compacted. Flip your glass over onto a plate and lift slowly. Garnish with your sprouts and enjoy!

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