Step 1

Pat dry the shrimp and season with salt and pepper. Set aside.

Step 2

Heat a skillet over medium-high heat and add 1 tbsp olive or avocado oil, then add the cauliflower rice. Allow to cook for 5-7 minutes (or until cauliflower is tender), stirring occasionally. Add cauliflower rice to two bowls and toss with riced vinegar.

Step 3

Add the other tbsp of oil to the pan at medium heat. Add shrimp in a single layer and cook for 1-2 minutes per side, or until they’re cooked through.

Step 4

Arrange your bowls, top the cauliflower rice with the shrimp then arrange your avocado slices, cucumber, carrots, and edamame.

Step 5

Combine your avocado mayo and sriracha, and whisk together. Drizzle your spicy mayo over your sushi bowls.

Step 6

Top with sesame seeds and sliced green onion. Serve immediately and enjoy!