Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields 4 Servings
(Kelly, 2018)
Ingredients
For the Wasabi Cream:
- 3 tablespoons mayonnaise
- 1 tablespoon water
- 2 teaspoons wasabi paste
For the sushi bowls:
- 16 ounces riced cauliflower, about 4 cups fresh or frozen
- 2 tablespoons water
- 1 tablespoon coconut oil
- 1 tablespoon toasted sesame oil
- 8 ounces lump crabmeat
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha sauce
- ½ avocado sliced
- 1 sheet nori seaweed cut into thin strips
- ½ medium cucumber cut into matchsticks or rounds
- â…“ cup shredded red cabbage for garnish
- ½ medium radish sliced into thin rounds for garnish
- 1 teaspoon grated carrots for garnish (optional)
Directions
To make the wasabi cream:
1. Mix the ingredients for the cream in a small bowl until well combined.
For the sushi bowls:
2. In a medium saucepan over medium heat, combine the cauliflower with the water and coconut oil.
3. Bring to a simmer, then cover and reduce the heat to low. Cook for 5 to 10 minutes, until tender. Remove from the heat and let cool completely. Stir in the sesame oil.
4. In a medium bowl, combine the crab meat, mayonnaise, and Sriracha. Stir until well mixed.
5. Divide the cauliflower rice among 4 serving bowls. Top each with one-quarter of the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage, and radish slices, if desired. Sprinkle with sesame seeds.
6. Serve with the wasabi cream on the side.
Works Cited
Kelly. (2018, July 5). Low Carb Sushi Bowls. Retrieved from Life Made Keto: https://lifemadeketo.com/low-carb-sushi-roll-bowls/