I love these cauliflower rice sushi bowls because they are super easy to make, healthy and so delicious! They are lower carb and even keto friendly! If you have a friend who is keto or low carb and loves sushi, do them a favor and let them know about these!
They take a few minutes prep time but once prepped they come together super easily. You can get creative on what you want to put into these but I have some suggested add ins down below.
You can replicate any sushi roll you want for these but I will show you how to make a shrimp roll bowl, California crunch roll bowl or tuna roll bowl. I love these bowls because you really could add whatever you want in them and they will taste great, like a surf and turf bowl, spicy crab, tofu, smoked salmon, etc. that is all a part of the fun! I have even added grilled Padron peppers, which are similar to a shishito pepper and spicy pumpkin seeds to these and they both taste great! So think of these as an open canvas.
I love to prep these one day and then eat all three bowls by myself over the next 2 days. The leftovers save great and taste delicious!
what you need to make cauliflower rice sushi bowls:
Makes 3 bowls
- 3 cups cauliflower rice – cooked and cooled
- seasoned rice vinegar
- 1 cucumber – peeled and cut into thin slices about 3 inches long
- 1 cup bell peppers – any color, diced
- 1 avocado – seed removed and diced
- 2 green onions – thinly sliced
- 9 sticks of Imitation crab – for the California roll
- 1 pound shrimp – peeled, deveined and seasoned with salt and pepper then cooked and cooled – for shrimp bowl
- 1/2 pound fresh tuna – sushi grade, sliced into chunks – for tuna bowl
- 3 sheets of nori wrap – cut into little pieces with scissors
- 3/4 cup sriracha mayo – make your own with mayo and sriracha – *recipe note below
- splash of rice vinegar
- French fried onions – optional – California roll
- Sesame seeds – optional
- Eel sauce – optional
- Teriyaki sauce – optional
- Pickled ginger – optional
- wasabi – optional
- Spicy pumpkin seeds – optional
*To make your own spicy mayo add together 2 tablespoons mayo to 1-2 teaspoons sriracha depending on desired spiciness and mix until smooth.
Instructions
- Cook cauliflower rice then cool.
- Prep all ingredients.
- Divide and add all ingredients into 3 bowls, top with desired sauces and enjoy!
- Leftovers save really great in the refrigerator for a few days.
Here are a few of my other sushi recipes I have on my website that you may love:
Fried California Sushi Roll
Tempura Shrimp Sushi Roll
Low Carb Sushi Bites
Quinoa California Sushi Roll
Cucumber Sushi Salad
Homemade Sushi 101
California Crunch Sushi Roll
Pepper Shrimp Sushi Roll
Smoked Salmon Sushi Roll
Cauliflower Rice Sushi Bowls
Ingredients
- 3 cups cauliflower rice – cooked and cooled
- seasoned rice vinegar
- 1 cucumber – peeled and cut into thin slices about 3 inches long
- 1 cup bell peppers – any color diced
- 1 avocado – seed removed and diced
- 2 green onions – thinly sliced
- 9 sticks of Imitation crab – for the California roll
- 1 pound shrimp – peeled deveined and seasoned with salt and pepper then cooked and cooled – for shrimp bowl
- 1/2 pound fresh tuna – sushi grade sliced into chunks – for tuna bowl
- 3 sheets of nori wrap – cut into little pieces with scissors
- 3/4 cup sriracha mayo – make your own with mayo and sriracha – *recipe note below
- splash of rice vinegar
- French fried onions – optional – California roll
- Sesame seeds – optional
- Eel sauce – optional
- Teriyaki sauce – optional
- Pickled ginger – optional
- wasabi – optional
- Spicy pumpkin seeds – optional
- *To make your own spicy mayo add together 2 tablespoons mayo to 1-2 teaspoons sriracha depending on desired spiciness and mix until smooth.
Instructions
- Cook cauliflower rice then cool.
- Prep all ingredients.
- Divide and add all ingredients into 3 bowls, top with desired sauces and enjoy!
- Leftovers save really great in the refrigerator for a few days.