Cauli ‘Sushi’ Bowls

Seriously, if you are any sort of fan of Japanese food, you *have* to try these bowls of goodness.

While cauliflower gives them a different texture to your usual rice, I actually prefer it because it’s lighter and less filling which means there is more stomach space for the most delicious parts – the fish and mayo and the seaweed.

I’ve just used canned red salmon here for ease, but if you want to take them to the next level some fresh sashimi salmon or tuna would be the business.

If you’re not familiar with Furikake – it’s a Japanese sprinkle with seaweed and white and black sesame seeds and a little salt. It really brings things to life and is worthy of a place in your pantry. You’ll find yourself sprinkling it over everything. It’s especially good with fish or eggs or broccoli or spinach.

But if you don’t have it, some sesame seeds anda. good pinch of sea salt will work just as well.

I prefer frozen cauli rice for this because the freezing process breaks down the cell walls and helps it cook faster. But fresh grated cauli is good too.

Print Add to My Inbox Go to My Inbox

Cauli 'Sushi' Bowls

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 200 g frozen cauliflower rice
• 1 medium can red salmon or other protein
• 2 tablespoons mayonnaise
• 1 tablespoon Furikake or toasted sesame seeds
• 2-4 sheets seaweed snacks or nori

Metric - US Customary

Instructions

• Heat a medium frying pan on a high heat. Add a splash of oil and then add the frozen cauliflower rice.
• Cook, stirring for a few minutes until cauliflower is warm. Place in a bowl.
• Top with drained salmon or other protein. Drizzle over mayonnaise.
• Sprinkle with Furikake or sesame seeds. Tear the seaweed sheets into bite sized pieces and tuck into the side of the bowl. If using sesame seeds sprinkle over a little sea salt.

Nutrition

Carbohydrates: 7g

Variations & Substitutions

plan-B (pantry) – this is a pantry meal!

vegetarian – use marinated tofu or tempeh instead of the salmon. Or boiled eggs are good here too.

different protein – fresh sashimi salmon or tuna, cold smoked salmon, hot smoked salmon, quick pulled chicken, boiled eggs, poached eggs, canned tuna, canned sardines, canned mackerel.

hot! – serve with wasabi.

different sprinkle – Schichimi Togarashi is amazing or try roast pine nuts or even Sriracha or another hot sauce.

more substantial (carb lovers) – replace all or some of the cauli with steamed rice.

more substantial (low carb) – more mayo. More protein. Roast nuts. avocado.

Low FODMAP – use rice.

different vegetables – avocado is an excellent addition! Or try it with broccoli rice. Finely sliced chives or green onions are also good. You could also use any cooked or raw veg instead of the cauli.

more fancy / for entertaining – use fresh sashimi fish. And serve with wasabi and pickled ginger.

Waste Avoidance Strategy

frozen cauliflower rice – will keep for months in the freezer.

can red salmon / Furikake or toasted sesame seeds / seaweed snacks or nori – keep in the pantry.

mayonnaise – unopened in pantry or once opened will keep for months in the fridge.

Problem Solving Guide

bland – more salt! Or add a splash of soy sauce or a squeeze of lime.

too dry – more mayo

too mushy – it’s important to cook the cauliflower long enough to evaporate the extra liquid. So keep cooking. But also note the texture will be softer than actual rice.

Prepare Ahead

Yes! Just cook as per the recipe but keep the seaweed and the sprinkle separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve, allow to come to room temp or warm in a microwave or pan and add the seaweed and sprinkle / sesame seeds.