Cauliflower Rice Sushi Bowls

Cauliflower rice sushi bowl

This almost-instant cauliflower rice sushi bowl features a typical trio used in veggie sushi — carrots, cucumber, and avocado. You get all the flavor of sushi with the lightened-up base of frozen riced cauliflower. Serve as a light dinner with a simple tofu dish, or pack in a container for a change-of-pace lunch.

Makes: 2 bowls

What you need

For the cauliflower rice:

  • 16-ounce bag frozen riced cauliflower, complete thawed
  • 2 tablespoons rice vinegar or other mild vinegar
  • 1 teaspoon natural granulated sugar or agave nectar
  • Pinch of salt
  • 6 or so pieces nori seaweed snack

Toppings:

  • Pitted, peeled, and finely diced avocado
  • Thinly sliced kirby cucumber
  • Pre-grated carrots
  • More nori seaweed snack, thinly sliced
  • Sesame seeds (optional)
  • Pickled ginger (optional)
  • Soy sauce or tamari to taste

What to do

1  Combine the cauliflower rice with the vinegar, sugar, salt in a mixing bowl.

2  Use kitchen shears to cut the nori into short narrow strips and stir into the cauliflower rice.

3  Divide the cauliflower rice mixture between two bowls. Arrange over it you toppings; no need to measure, just arrange what fits.

4  Scatter a little more seaweed snack over the vegetables, followed by sesame seeds and/or ginger, if you plan to use them.

5  Serve at once; drizzle in soy sauce or tamari to taste, for the individual servings.

Cauliflower rice sushi bowl recipe

Variations

For any of the toppings suggested above, substitute any of these:

  • 3 to 4 shiitake mushroom caps, thinly sliced
  • A handful of slender asparagus stalks, cut into 2-inch lengths and lightly steamed
  • Grated turnip or daikon radish

Cauliflower rice sushi bowl

Photos: Evan Atlas

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One comment on “Cauliflower Rice Sushi Bowls

  1. Jan

    Sounds great, but is there a way to make cauliflower rice from scratch using freshly-picked cauliflower from the garden?

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