Cauliflower Rice Sushi Bowl

Ingredients

• 4 cups Cauliflower Rice (frozen, slightly thawed)
• 1 teaspoon Olive Oil Spray (for sautéing cauliflower rice)
• 2 tablespoons Seasoned Rice Vinegar (adds sweet‑sour flavor)
• 1 teaspoon Umami Balm (optional flavor enhancer)
• 1 piece Avocado (ripe, diced (about 4 oz total))
• 2 cups Edamame (shelled) (cooked, frozen)
• 8 ounces Imitation Crab (also called surimi, thawed)
• 8 ounces Cocktail Shrimp (cooked, peeled, thawed)
• 4 tablespoons Sriracha Sauce (spicy chili sauce)
• 4 tablespoons Avocado Mayo (store‑bought or homemade)
• 1 teaspoon Lime Juice (freshly squeezed)
• 1 teaspoon Black Sesame Seeds (toasted)
• 1 teaspoon White Sesame Seeds (toasted)
• 2 tablespoons Scallions (chopped, green parts only)
• 4 pieces Nori Sheets (cut into strips when serving)

Instructions

1. Thaw Cauliflower Rice

   Remove the frozen cauliflower rice from the freezer and let it sit in the refrigerator for about 5 minutes until slightly softened.

   Time: PT5M

2. Cook Cauliflower Rice

   Heat a non‑stick skillet over medium‑high heat, spray lightly with olive oil, add the cauliflower rice and sauté for 3‑4 minutes, stirring constantly, until the grains look slightly dry and rice‑like.

   Time: PT5M

   Temperature: 350°F

3. Season the Rice

   Remove the pan from heat and stir in 2 tablespoons seasoned rice vinegar and, if using, 1 teaspoon umami balm.

   Time: PT1M

4. Portion Base

   Divide the seasoned cauliflower rice evenly into four meal‑prep containers (about 1 cup each).

   Time: PT2M

5. Add Fresh Veggies

   Top each container with 1 ounce diced avocado and ½ cup cooked edamame.

   Time: PT3M

6. Add Protein

   Weigh 2 ounces of imitation crab and 2 ounces of cocktail shrimp per bowl and place them on top of the veggies.

   Time: PT3M

7. Make Sriracha Mayo

   In a small bowl combine 4 tablespoons avocado mayo, 4 tablespoons sriracha sauce, and 1 teaspoon fresh lime juice; stir until smooth.

   Time: PT2M

8. Drizzle Sauce

   Spoon about 1 tablespoon of the sriracha‑avocado mayo over each bowl and spread lightly.

   Time: PT1M

9. Garnish

   Sprinkle a pinch of black and white sesame seeds and ½ tablespoon chopped scallions over each bowl.

   Time: PT1M

10. Add Nori at Serving

    Store one nori sheet per container separately; when ready to eat, tear the nori into strips and add to the bowl to keep it crisp.

    Time: PT1M

Nutrition Facts

Calories

390

Protein

20 g

Carbohydrates

20 g

Fat

20 g

Fiber

8 g