Ingredients:
For the Yum Yum Sauce:
- 1 cup mayonnaise
- 2 tablespoons sugar-free ketchup
- 1 tablespoon plus 1 teaspoon powdered monkfruit (or another keto-friendly sweetener)
- 1 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons sriracha (optional, adjust to taste)
- Water, as needed to reach your desired consistency
For the Sushi Bowl:
- Cauliflower rice
- Zucchini, sautéed in butter
- Shrimp, seasoned and cooked in olive oil or butter
- Avocado, sliced
Instructions:
For the Yum Yum Sauce:
- In a bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of sugar-free ketchup, 1 tablespoon plus 1 teaspoon of powdered monkfruit (or other keto-friendly sweetener), 1 tablespoon of unseasoned rice vinegar, 1 1/2 teaspoons of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of paprika.
- If you like a bit of heat, add 2 teaspoons of sriracha (adjust to your desired level of spiciness).
- If the sauce is too thick, you can thin it with water, adding a teaspoon at a time until you achieve your preferred consistency. Set the Yum Yum sauce aside.
For the Sushi Bowl:
- Prepare cauliflower rice according to your preference (you mentioned using the microwave). Season it with a bit of salt and set aside.
- In a skillet, sauté zucchini in butter until it’s tender and slightly browned. Set the sautéed zucchini aside.
- Season the shrimp and cook it in the air fryer for about 12 minutes at 350°F (180°C) until they are fully cooked and have a nice texture.
- Slice the avocado for topping.
- Assemble your keto-friendly sushi bowl:
- Start with a base of cauliflower rice.
- Add the sautéed zucchini.
- Place the seasoned and cooked shrimp on top.
- Arrange the sliced avocado.
- Drizzle your homemade keto Yum Yum sauce over the bowl.
- Mix everything together, or enjoy it as a deconstructed sushi bowl.
