EASY Cauli-Rice Sushi Bowl Recipe

Ingredients

• 10 oz Frozen Cauliflower Rice (use the whole 10‑oz bag; no oil needed)
• 1 tbsp Mayonnaise (regular or light; provides richness)
• 1 tbsp Nonfat Greek Yogurt (plain, unsweetened; lightens the sauce)
• 1 tsp Sriracha Hot Sauce (adjust to taste; can substitute any hot sauce)
• 1 can Smoked Trout (canned) (approx. 3 oz, 20 g protein; drain before using)
• 1 tsp Furikake Japanese Seasoning (contains sesame seeds, seaweed, salt; no added sugar preferred)

Instructions

1. Defrost Cauliflower Rice

   Heat the non‑stick skillet over medium heat. Add the frozen cauliflower rice and stir constantly for 2–3 minutes until fully thawed; no oil is needed because the moisture prevents sticking.

   Time: PT3M

2. Make Creamy Sauce

   In a small mixing bowl combine 1 tbsp mayonnaise, 1 tbsp nonfat Greek yogurt, and 1 tsp sriracha. Whisk until smooth.

   Time: PT1M

3. Prepare Smoked Trout

   Open the canned smoked trout, drain any liquid, and flake the fish with a fork into bite‑size pieces.

   Time: PT1M

4. Assemble the Bowl

   Transfer the warm cauliflower rice to the serving bowl. Top with the flaked smoked trout, drizzle half of the sauce over the top, and sprinkle 1 tsp furikake evenly.

   Time: PT1M

5. Optional Garnish

   If desired, add thinly sliced scallions, nori strips, or a few extra sriracha drops for extra flavor and color.

   Time: PT30S

Nutrition Facts

Calories

304

Protein

21 g

Carbohydrates

18 g

Fat

15 g

Fiber

5 g