Cauliflower Rice Sushi Bowls are everything delicious about sushi, in an easy to make bowl!
I am a huge fan of sushi and so are all of my kids believe it or not!
My son even when he was 3 years old would order “shu-shi” as he called it.
I have tried to make sushi at home with a fancy kit ordered from Amazon, and I did have somewhat successful attempts.
Click the picture below to buy it on Amazon
How to Make Cauliflower Rice Sushi Bowls
This dish, what I will call “lazy” sushi. It is all the same ingredients in a shrimp california roll just piled up in a bowl instead of rolled in nori.
I also used cauliflower rice instead of the traditional sticky rice.
Cuts a few carbs and calories.
And leaves you feeling light, instead of that “oh no I ate too much rice” feeling.
I seriously considered just using already cooked cocktail shrimp because of convenience, but roasted, shell-on shrimp just has SO much more flavor.
So I went the extra mile this time and roasted my large, easy-peel shrimp.
A little olive oil and old bay seasoning in a 425 degree oven for 8 minutes.
Once cooled, I peeled them and put them in the fridge for an hour.
While the shrimp cooked I also microwaved the bags of cauliflower rice according to package directions and placed them in the fridge as well.
As the shrimp and rice cool, mix together lite mayo and Sriracha to make a spicy mayo.
Once the shrimp and cauliflower rice are cooled, you can assemble your cauliflower rice sushi bowls.
I was feeling a little fancy, so I took my time making it look pretty.
It tastes the same if you want to just throw it all together and chow down.
Start with dividing the cauliflower rice (I did two dinner bowls and prepped two into containers for lunches the next day).
Add the shrimp, peeled and diced cucumber, and diced avocado.
Avocado browns quickly, so cut the avocado right before serving.
Place the pickled ginger on the side (but keep the container on the table, if you’re like me I added about 3 times as much because it was so good)!
Click the picture below to buy on Amazon.
When ready to serve, add the spicy mayo over top (if you’re feeling fancy put the mixture into a plastic baggie, cut the tip, and pipe it over the sushi bowl).
Black sesame seeds over top make it look even better!
Add soy sauce to your taste and enjoy!
It took us a few tries to get the perfect amount of soy sauce, we added a little more spicy mayo, and my husband added wasabi as well.
I couldn’t get enough of adding more pickled ginger!
Confession: chopsticks pictured (which were a gift from my brother and his girlfriend from their trip to Thailand).
They were a hilarious disaster with the cauliflower rice… we quickly switched to used forks!
I prepped 2 ready to go meals as I was assembling our dinner, so really only a minute or 2 of extra time to have a gorgeous lunch like this!
Spicy mayo and soy sauce on the side. Lots and lots of pickled ginger (can you tell I LOVE this stuff?! 🙂 )
Avocado on the side and I will cut that right before serving.
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Also Salmon Sushi Bowls!
Cauliflower Rice Sushi Bowls
A light version of "lazy sushi" or "sushi in a bowl"!
- 1 pound raw easy peel shrimp (or any shrimp of choice)
- 2 12 oz bags cauilflower rice
- olive oil, old bay seasoning
- 4 Tbsps lite mayo
- 2 Tbsps Sriracha
- 2 avocados diced
- 1 cucumber peeled and diced
- soy sauce, pickled ginger
- Optional: wasabi, black sesame seeds
Pat the shrimp dry, place on a baking sheet, drizzle with olive oil and sprinkle with old bay seasoning. Toss to coat evenly. Place in a 425 degree oven for 8 minutes.
While the shrimp is cooking, microwave the cauliflower rice according to package directions. Set aside to cool.
Once the shrimp are cooked and cooled, remove and discard the shells. Place the shrimp and cauliflower rice in the fridge for at least an hour.
Mix together the lite mayo and Sriracha. Adjust the amounts according to your spicy preference. Set aside.
To assemble the sushi bowls, divide the cauliflower between 4 bowls or containers. Place shrimp, diced avocado, and cucumber over top of each. (If not serving immediately do not top with avocado, dice the avocado right before serving).
Top each with the Sriracha Mayo, soy sauce, and pickled ginger. Add wasabi and black sesame seeds if desired.