Low Carb Sushi Roll Bowls - a healthy and keto lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering takeout.
Course
Main Course
Cuisine
Japanese
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
Calories306kcal
AuthorKelly
Ingredients
For the Wasabi Cream:
3tablespoonsmayonnaise
1tablespoonwater
2teaspoonswasabi paste
For the sushi bowls:
16ouncesriced cauliflower about 4 cupsfresh or frozen
2tablespoonswater
1tablespooncoconut oil
1tablespoontoasted sesame oil
8ounceslump crabmeatI used canned
2tablespoonsmayonnaise
2teaspoonsSriracha sauce
1/2avocado sliced
1sheet nori seaweedcut into think strips
1/2medium cucumber cut into matchsticks or rounds
1/3cupshredded red cabbage for garnish
1/2medium radish sliced into thin roundsfor garnish
1teaspoongrated carrots for garnishoptional
Instructions
To make the wasabi cream:
Mix the ingredients for the cream in a small bowl until well combined.
For the sushi bowls:
In a medium saucepan over medium heat, combine the cauliflower with the water and coconut oil Bring to a simmer, then cover and reduce the heat to low. Cook for 5 to 10 minutes, until tender. Remove from the heat and let cool completely. Stir in the sesame oil.
In a medium bowl, combine the crab meat, mayonnaise and Sriracha. Stir until well mixed.
Divide the cauliflower rice among 4 serving bowls. Top each with one-quarter o the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage and radish slices, if desired. Sprinkle with sesame seeds. Serve with the wasabi cream on the the side.
Recipe Notes
Reprinted with permission from Easy Keto Dinners cookbook by Carolyn Ketchum and Page Street Publishing
Nutrition Facts
Low Carb Sushi Roll Bowls
Amount Per Serving
Calories 306
* Percent Daily Values are based on a 2000 calorie diet.