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Fresh Cauliflower Rice Sushi Bowls

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A quick, healthy, and flavorful sushi bowl made with light and fluffy cauliflower rice, fresh vegetables, and your choice of protein, perfect for a low-carb, gluten-free meal.

Ingredients

Scale
  • 1 medium head cauliflower, grated or pulsed into rice-sized pieces
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 medium cucumber, thinly sliced or julienned
  • 2 medium carrots, shaved or spiralized
  • 1 ripe avocado, sliced or cubed
  • 1 cup shelled edamame, cooked
  • Protein options (choose one or mix):
  • – Fresh sushi-grade salmon or tuna, thinly sliced
  • – Cooked shrimp or crab meat
  • – Firm tofu, pressed and pan-seared
  • Sauces and toppings:
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon mayonnaise
  • 1 teaspoon wasabi paste
  • Pickled ginger
  • Toasted sesame seeds
  • Thinly sliced green onions
  • Fresh cilantro or shiso leaves (optional)

Instructions

  1. Wash and dry the cauliflower. Remove leaves and core, then pulse in a food processor until it resembles rice grains (about 1-2 cups). Alternatively, grate with a box grater.
  2. Heat 1 tablespoon toasted sesame oil in a large non-stick skillet over medium heat. Add cauliflower rice and sauté for 5-7 minutes, stirring frequently until tender but not mushy.
  3. Sprinkle 1 tablespoon rice vinegar over the cauliflower rice and stir to combine. Remove from heat and transfer to a large mixing bowl to cool slightly.
  4. Slice cucumber thinly, shave carrots into ribbons, slice avocado, and cook edamame according to package instructions.
  5. Prepare protein: pan-sear tofu until golden (3-4 minutes per side) or slice seafood thinly or cook shrimp. Set aside.
  6. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon mayo, and 1 teaspoon wasabi paste. Adjust wasabi to taste.
  7. Divide cauliflower rice evenly among 4 bowls. Arrange cucumber, carrot, avocado, edamame, and protein on top in sections.
  8. Drizzle with wasabi mayo and a splash of soy sauce. Garnish with toasted sesame seeds, green onions, and pickled ginger.
  9. Add fresh cilantro or shiso leaves if desired. Serve immediately.

Notes

Do not overcrowd the skillet when cooking cauliflower rice or tofu to ensure even cooking. Let cauliflower rice cool slightly before assembling to keep veggies crisp. Use fresh cauliflower rice for best texture. For vegan version, substitute mayo with vegan mayo or mashed avocado and use tofu or tempeh as protein. Store components separately if making ahead to avoid sogginess.

Nutrition

Keywords: cauliflower rice, sushi bowl, low carb, gluten free, healthy meal, easy recipe, vegetarian option, seafood, tofu, wasabi mayo

Find it online: https://cooksybite.com/fresh-cauliflower-rice-sushi-bowls-easy-healthy-meal-recipe-ideas/