Mains/ Recipes/ Savory

Cauliflower Rice Sushi Bowl (Vegan + GF)

When I switched from vegetarian to pescatarian a few years ago, I was psyched to try the real sushi – not the crunchy veggie-filled kind I’d been dunking in soy sauce my whole life. Let’s just say I was less than impressed by the mushy texture of basic salmon and tuna rolls before me. I probably need to take Sashimi-appreciation lessons so I can be a classy sushi eater (ie. not the kind that spreads on wasabi like cream cheese and lives for the sinus after-burn), but until then, I prefer either veggie rolls or the embarrassingly American creations that involve one or more fried fish ingredient.

So, no surprise that the thought of making real sushi in my apartment – slicing fish and removing silvery skin – is not at the top of my list. I’ve made veggie sushi before, but don’t have my own rollers here in NYC – so I opted for a vegan sushi “bowl”. And, because I had a very indulgent weekend, cauliflower rice subbed for jasmine. This is one of those recipes that can improvised with your favorite toppings. This recipe made four servings.

Ingredients:

1 1/2 bag of Trader Joe’s riced cauliflower (24 oz – or a very large head of cauliflower riced on your own)

1 large cucumber, seeds removed and julienned/thinly sliced

3 cups of carrot shreds or thin sticks

4 – 5 oz of shitake mushrooms

2 avocados, pit removed and sliced into thin sticks

1 tbsp of rice wine vinegar

1/2 tbsp of agave or honey

1 tbsp of sesame oil

1 tbsp of fresh, shredded or chopped ginger

2 packs Trader Joe’s seaweed snacks

Soy sauce

Optional: black sesame seeds for garnish, Sriracha

Directions:

Rinse the shitake mushrooms, dry lightly with a paper towel, then slice into thin strips.

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Over medium to low heat, saute the mushrooms with a tablespoon of sesame oil and a few drops of soy sauce. When they’ve softened and shrunk, remove from heat and set aside in a bowl to cool.

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Lightly saute your riced cauliflower for about 6 minutes, until it softens a bit, and cover it to let it steam as it cools. Drain off any excess liquid, and while still warm add in your rice wine vinegar and agave.

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To assemble your sushi bowl, add a few large scoops of cauliflower rice to a bowl. If you have black sesame seeds, sprinkle them in with your cauliflower rice.

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Top with all of your vegetable strips and use your fingers to crumble the seaweed sheets over your bowl – about 3 or 4 sheets per serving.

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In a small dish, add the fresh shredded ginger to soy sauce and serve alongside your bowl!

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