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Sushi Bowls
with cucumbers / avocados / cauliflower rice

Active: 30 Total: 30

Tonight's sushi bowls are a fun April Fools' Day twist on the beloved original. Traditional California roll fillings are piled on top of fluffy cauliflower rice. 
Smarts: We recommend pre-cooked shrimp and crab meat for this recipe, but feel free to use just one or substitute other cooked seafood such as tuna or salmon.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower - 1 lb , florets
  • Butter - 1 Tbsp
Spicy Lime Mayo:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Hot sauce - 1 tsp , more or less, to taste
  • Lime juice - 2 tsp
Sushi Bowls:
  • Shrimp, pre-cooked - 8 oz , defrosted
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Cucumbers - 8 oz , thinly sliced
  • Avocados, large - 1 , thinly sliced
  • Crab meat, cooked - 8 oz
  • Furikake - 2 Tbsp + 2 Tbsp
  • Toasted seaweed crisps - 2 packs , for serving (find these with Asian foods or on the snack aisle, sub nori sheets)
  • Hot sauce - for serving

Prep

  1. Shrimp - Thaw if frozen and pat dry. Season with some salt and pepper.

  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Make spicy mayo - Whisk together mayonnaise, hot sauce, and lime juice. (Can be done up to 5 days ahead)

  4. Green onions / Cucumbers / Avocados - Prep as directed.

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Make

  1. Place spicy mayonnaise in a bowl and fold in shrimp, crab meat, and green onions.

  2. If cauliflower rice was made ahead, warm it in the microwave.

  3. Assemble bowls by forming a bed of warm cauliflower rice. Sprinkle first portion of furikake over the cauliflower rice and top with seafood mixture. Top the bowls with cucumber slices, avocados, remaining furikake, and crumbled seaweed crisps. Serve with extra hot sauce, if you like. Enjoy!


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