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
- 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.
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
Photos: Evan Atlas
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