This is a low carb take on the classic Japanese chirashi bowl. It’s basically a sushi roll without the roll part. White rice is swapped out with cauliflower rice, making the whole meal much healthier. #Keto #paleo #banting #diet
HOW TO MAKE LOW CARB SUSHI BOWL RECIPE
- To make this easy, healthy sushi bowl, cook cauliflower rice in the microwave according to the direction on the package.
- In a small bowl, heat vinegar with salt (sugar is optional) then toss with rice. Place into serving bowls, cover, and place in the fridge.
- Meanwhile, mix sriracha with sesame oil and toss the chilled cooked shrimp. Reserve!
- Then slice the cucumber and avocado, and chop the green onions. Using kitchen shears, chop seaweed paper. You may shred the carrots or buy already shredded.
- Prepare the sriracha mayo by mixing mayo with sriracha in another small bowl and reserve.
- Once rice is cold, top with shrimp, veggies, and seaweed paper. Drizzle the avocado with lemon juice or vinegar and then with sriracha mayo. Sprinkle with the sesame seeds and green onions.
- If you wish, you may drizzle the other veggies with a splash of vinegar or lemon juice.
- Serve this homemade sushi bowl chilled or at room temp. — either as a main dish or as an appetizer. It depends on the size of the bowl. For an appetizer, serve into mini bowls.
HOW TO STORE LOW CARB SUSHI BOWLS
This sushi bowl recipe works well for meal prep and stays good in the refrigerator for up to 3-4 days — without the avocado, which should be fresh, or otherwise it will darken.
This sushi bowl is low carb, keto, dairy-free, and gluten-free.
