sushi bowls

This Low Carb Poke Bowl is so easy to make and just as good as take out, but lower in carbs and calories! A healthy, paleo friendly meal!

Low Carb Poke Bowl

tsp Olive oil

Sesame oil

Cups Riced Cauliflower

Sea salt

Tbsp Green onion, (sliced)

tsp Soy sauce

tsp Ginger, (minced)

tsp Sriracha

Oz Raw Ahi Tuna, (Cubed)

Cup Cucumber, (roughly chopped)

Avocado. (cubed)

Sesame seeds, (For garnish)

nori sheet, (for garnish)

Tbsp Mayonnaise

Tbsp Sriracha

Combine all the tuna ingredients, cover and chill for at least 10 minutes, up to an hour.

Heat the olive oil and sesame oil up in a large pan on medium high heat. Add in the cauliflower and cook, stirring occasionally, until golden brown, about 10 minutes. Season with a generous pinch of salt

Divide the rice and tuna between two bowls, followed by the cucumber and avocado. Garnish with sesame seeds and nori if desired.

Mix the mayo and sriracha together until smooth and drizzle over the bowls.

DEVOUR!

Savory salmon “sushi” bowls with a crunchy cucumber salad! All the satisfaction of sushi without finding sushi-grade fish or assembling rolls. Just 9 ingredients!

Easy Salmon "Sushi" Bowls

Tbsp tamari ((or soy sauce

Tbsp toasted sesame oil

Tbsp rice vinegar

garlic, grated or finely minced

maple syrup

tsp red pepper flakes ((optional // for heat))

salmon filets

dry sushi rice

water

tsp rice vinegar

Gingery Smashed Cucumber Salad ((or sub 1 cup each thinly sliced cucumber

avocado,

green onion (scallions), thinly sliced

seaweed snack chips

Sesame seeds

Pickled ginger

Wasabi

SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.

RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.

Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.

SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).

To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.

Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.

California Sushi Bowls are so easy to make &amp; taste amazing. Enjoy tender crab, tangy sushi rice &amp; fresh veggies in this light, flavorful dish.

California Sushi Bowls

dry Calrose Sushi Rice

seasoned rice vinegar (Marukan)

mayonnaise

sriracha

oz imitation crab chopped into small pieces

English cucumber

(chopped

avocado

Black and toasted sesame seeds (for garnish)

low-sodium soy sauce (for serving)

Nori Furikake

Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.

Once the rice is cooked transfer it to a rimmed baking sheet.

Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.

Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.

Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).

Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.

Delicious! Our whole family couldn't believe how delicious it was! Big $$ saver too!

So yummy. We added a few more veggies; raw corn, edamame, and green onion. Was delicious

It looks Yummy! I’m so glad I found this recipe to make it for my kids!

This was absolutely delicious. Store brand mayo worked fine for us. Great recipe. Can't wait to try some of the other ones on here!

Top 3 sushi bowls recipes from across the web

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Top Tags

Low Carb Poke Bowl

Easy Salmon "Sushi" Bowls

California Sushi Bowls

Top 3 sushi bowls recipes from across the web

The most viewed sushi bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Poke Bowl

Easy Salmon "Sushi" Bowls

California Sushi Bowls

The most viewed sushi bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine