Sushi Bowls do not keep for an extended period of time. If you are not eating today or tomorrow, I would prep everything except the avocado and the fish, that way you can quickly just add to the prepped bowls. Low carb sushi bowls are a fun change from traditional rice bowls!
ingredients for low carb sushi bowls
- Riced Cauliflower – for a low carb option
- White Rice – 1/2 cup cooked equals one serving, Mod Carb Option
- Riced Vinegar (found in the grocery aisles near the Asian foods)
- Large Shrimp
- Imitation Crab Meat – if you are gluten free, you’ll want to omit this. Crazy, I know! It has wheat in it though.
- Shredded Carrots
- English Cucumber – (any cucumber works if you have it on hand)
- Avocados – 1/2 Avocado per bowl
Ingredients
- 4 Cups Riced Cauliflower (OR )
- 2 Cups White or Brown Rice
- 2 Tbsp Riced Vinegar
- 25-30 Large Shrimp (cooked, peeled, deveined)
- 1 Cups Imitation Crab Meat
- 1 Cup Shredded Carrots
- 1 Cup English Cucumber (thinly sliced and chopped)
- 2 Avocados (sliced)
- Liquid Aminos or Soy Sauce
- Sesame Seeds
Instructions
- Cook Rice, and/or riced cauliflower according to package. Mix in riced vinegar, portion into bowls.
- If needed, cook, peel, & devein shrimp. Or buy it already cooked and cleaned, just thaw in fridge overnight!
- Top each rice bowl with shrimp, crab, veggies, avocado. Add Aminos, Sesame Seeds, Sriracha just before serving.
Notes
Low Carb – Cauliflower Rice
Mod Carb – Mix Cauliflower and Rice or choose Rice only
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
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