Serves 2 people
300 g cooked cauliflower rice
150 g prawn (shelled and thinly sliced)
200 g beef (thinly sliced)
100 g cream cheese
2 g seaweed (for topping)
4 tsp furikake
50 g cheddar and mozzarella cheese (shredded)
50 g japanese mayonnaise
1 tbsp sesame seeds
2 tbsp apple cider vinegar
salt (to taste)
soy sauce (to taste)
pepper (to taste)
10 g seaweed

Recipe Courtesy of
Asian Food Network

Surf & Turf Keto Sushi Bake

Flavourful fine cauliflower “rice” forms the base of this keto prawn and beef sushi bake. Infused with the signature Japanese flavours of the furikake rice seasoning, savoury mayonnaise and salty seaweed, the salt and pepper dusted prawn beef combo are packed into moreish squares, slid into the oven, and caramelised till crusty.

Difficulty: Easy

Preparation: 30 min
Cook: 15 min
Clean up: 15 min

Steps: 4 steps
14 Ingredients

Difficulty: Easy
Steps: 4 steps
14 Ingredients

Preparation: 30 min
Cook: 15 min
Clean up: 15 min

Instructions

Grate cauliflower
- Grate cauliflower.
- Steam it for 4-5min (checking consistency to your liking)
- Remove cooked cauliflower rice from steamer and leave to cool

Mix filling
- Combine prawns, beef and cream cheese into a bowl.
- Season with salt to taste
- Season with pepper to taste. Mix them well.

Assemble dish
- Season cooled cauliflower rice and mix with apple cider vinegar, Furikake seasoning and soy sauce.
- Lay out the seasoned cauliflower rice evenly onto baking tray/dish.
- Spread the surf and turf mixture on the cauliflower rice evenly.
- Garnish with shredded cheese, sriracha, mayonnaise.

Bake dish
- Preheat oven to 210⁰C.
- To give it a slight caramelization, bake the rice for 15-20 mins or until toppings are cooked and desired crustiness is achieved.

Plate and Serve!

Serve garnish with sesame seeds and seaweed.

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Name: Surf & Turf Keto Sushi Bake
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H45M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 300 g cooked cauliflower rice; 150 g prawn (shelled and thinly sliced); 200 g beef (thinly sliced); 100 g cream cheese; 2 g seaweed (for topping); 4 tsp furikake; 50 g cheddar and mozzarella cheese (shredded); 50 g japanese mayonnaise; 1 tbsp sesame seeds; 2 tbsp apple cider vinegar; salt (to taste); soy sauce (to taste); pepper (to taste); 10 g seaweed