Quarantine Cooking: Sushi Stack and Sushi Bowl made with rice

Ingredients

• 1 head Purple Cauliflower (cut into florets, processed into rice)
• 1 head White Cauliflower (cut into florets, processed into rice)
• 2 tablespoons Rice Wine Vinegar (divided, for seasoning cauliflower rice and green onions)
• 12 ounces Shrimp, peeled and deveined (boiled in salted water, then cooled and chopped)
• 3 tablespoons Mayonnaise (base for sriracha mayo and wasabi mayo)
• 1 tablespoon Sriracha Sauce (mixed into mayo for shrimp coating)
• 1 teaspoon Wasabi Paste or Powder (mixed into mayo for garnish)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (optional, not used in final plating)
• 1 small Cucumber (thinly sliced)
• 1 medium Carrot (grated)
• 2 stalks Green Onion (sliced and soaked in rice wine vinegar)
• 1 whole Avocado (diced, tossed with lime juice and salt)
• 1 whole Lime (juice for avocado and cauliflower rice)
• 2 pieces Nori Sheets (seaweed) (cut into strips for garnish)
• 1 tablespoon Ginger, pickled (for garnish)
• to taste Salt (for seasoning shrimp and avocado)
• to taste Black Pepper (optional)

Instructions

1. Process Purple Cauliflower

   Cut the purple cauliflower into florets, place in a food processor and pulse until rice‑sized pieces form. Transfer to a bowl and set aside.

   Time: PT5M

2. Process White Cauliflower

   Repeat the same process with the white cauliflower. Store both cauliflower rices in separate clip jars for later use.

   Time: PT5M

3. Boil Shrimp

   Bring a saucepan of lightly salted water to a boil. Add the shrimp and cook 2‑3 minutes until pink and opaque. Drain, rinse under cold water, pat dry and chop roughly.

   Time: PT5M

   Temperature: boiling

4. Make Sriracha Mayo

   In a small bowl combine mayonnaise, sriracha sauce, and a pinch of salt. Mix until smooth. Set aside.

   Time: PT2M

5. Season Shrimp

   Toss the chopped shrimp with the sriracha mayo until evenly coated. Set aside for assembly.

   Time: PT2M

6. Prepare Fresh Veggies

   Slice cucumber thinly, grate the carrot, slice green onions, dice the avocado, and squeeze lime juice over the avocado with a pinch of salt to prevent browning.

   Time: PT6M

7. Season Cauliflower Rice

   When ready to serve, place the desired cauliflower rice (purple or white) in a microwave‑safe bowl, cover with saran wrap and microwave for 3.5 minutes. Remove, drizzle with a splash of rice wine vinegar and fluff with a fork.

   Time: PT4M

   Temperature: microwave

8. Assemble Sushi Stack (Cylinder)

   Place the cylinder mold on a plate. Layer in order: cauliflower rice, diced avocado, sliced cucumber, a strip of nori, and green onion (pre‑soaked in rice wine vinegar). Press gently and lift the mold to reveal a neat stack. Garnish with a drizzle of wasabi mayo and sriracha mayo, plus pickled ginger.

   Time: PT5M

9. Assemble Rice Bowl

   In a bowl, start with a base of cauliflower rice, add a generous spoonful of shrimp‑sriracha mayo, then top with cucumber, carrot, avocado, and nori strips. Drizzle soy sauce around the edge and add a dab of wasabi mayo on the side.

   Time: PT5M

10. Serve

    Serve both the sushi stack and the bowl immediately with extra soy sauce, lime wedges, and pickled ginger on the side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

8g