Sushi Bowl Recipe: a trendy low carb sushi made in 15 minutes with seasoned cauliflower rice, cooked shrimp, avocado,veggies, and sriracha mayo. It’s low carb, keto, gluten-free. easy and delish! Plus, 12 other sushi recipes for a sushi party.
Happy New Year! Are you a fan of sushi? So am I! The thing is, making sushi rolls can be time-consuming, and takeout is not very economical. What’s the solution?
It’s this sushi bowl — which takes about 15 minutes to put together and is budget-friendly! Happy now?
Our sushi bowl is low carb because it is made with cauliflower rice but you could also use sticky rice. It’s just one of many delish low carb meals from our blog.
If you have time, or are throwing a New Year’s Eve party, you can make some of these 12 sushi recipes and give a sushi party in style!
All right, ready? But first, here are answers to some of the questions you might have about sushi and sushi bowl.
WHAT IS SUSHI?
The word “sushi” means “sour” in Japanese. Sushi consists of vinegared rice rolled in seaweed paper (nori), along with other ingredients such as seafood, imitation crab, and avocado. A common belief equates sushi with raw fish (sashimi), but one is not the same as the other. In reality, there are some sushi rolls that feature raw fish, while others have none. It all depends on what type of sushi you’re dealing with.
IS SUSHI REALLY RAW?
Again sushi, which by definition involves rice, differs from sashimi, which is sliced raw fish dipped in sauces and sometimes served with sushi. There are sushi rolls that do have raw fish (e.g. salmon crunch roll), while others, such as California rolls, typically contain no raw fish. It all depends on the type of sushi.
IS IT SAFE TO EAT SUSHI?
If properly prepared and stored according to FDA regulations, sushi is safe to eat, including this low carb sushi bowl.
SUSHI VS. CALIFORNIA ROLL
Traditional sushi entails rolling up rice and other ingredients side seaweed paper . This can either contain raw fish or not. On the other hand, California rolls are rolled inside-out (i.e. rice on the outside), and usually don’t contain raw fish.
DIFFERENCES BETWEEN SUSHI BOWL AND POKE BOWL
- Sushi bowls are a deconstructed Japanese sushi that do not always contain raw fish;
- Poke bowls are Hawaiian in origin and refer to chunks of raw, marinated fish (such as tuna) served over rice, veggies, and umami sauces.
SUSHI BOWL: THE QUICK AND EASY WAY!
No need for a sushi mat! No waiting, nor spending a long time rolling ingredients in seaweed paper.
Simply cook the rice, either cauliflower rice or short-grain rice, and toss with a mixture of vinegar and salt (plus sugar if desired).
Then, serve in a bowl with cooked shrimp, avocado, chopped nori, fresh veggies, sriracha mayo, and sesame seeds. It takes less than 15 minutes to prepare this low carb sushi bowl recipe, while sushi rolls would take more than one hour to prepare.
WHAT INGREDIENTS ARE IN A SUSHI BOWL?
This shrimp sushi bowl calls for:
- Seasoned rice (either cauliflower or sticky rice)
- Chopped seaweed (nori)
- Cooked shrimp
- Shredded carrots
- Sesame seeds
- Sriracha mayo
- Green onions
HOW TO MAKE LOW CARB SUSHI BOWL RECIPE
- To make this easy, healthy sushi bowl, cook cauliflower rice in the microwave according to the direction on the package.
- In a small bowl, heat vinegar with salt (sugar is optional) then toss with rice. Place into serving bowls, cover, and place in the fridge.
- Meanwhile, mix sriracha with sesame oil and toss the chilled cooked shrimp. Reserve!
- Then slice the cucumber and avocado, and chop the green onions. Using kitchen shears, chop seaweed paper. You may shred the carrots or buy already shredded.
- Prepare the sriracha mayo by mixing mayo with sriracha in another small bowl and reserve.
- Once rice is cold, top with shrimp, veggies, and seaweed paper. Drizzle the avocado with lemon juice or vinegar and then with sriracha mayo. Sprinkle with the sesame seeds and green onions.
- If you wish, you may drizzle the other veggies with a splash of vinegar or lemon juice.
- Serve this homemade sushi bowl chilled or at room temp. — either as a main dish or as an appetizer. It depends on the size of the bowl. For an appetizer, serve into mini bowls.
HOW TO STORE LOW CARB SUSHI BOWLS
This sushi bowl recipe works well for meal prep and stays good in the refrigerator for up to 3-4 days — without the avocado, which should be fresh, or otherwise it will darken.
This sushi bowl is low carb, keto, dairy-free, and gluten-free.
WHAT DRINKS GO WELL WITH SUSHI?
As for a non-alcoholic drink, sushi bowls or sushi rolls pair well with green tea.
But if you are throwing a sushi party on New Year’s Eve, you may serve sushi with alcoholic drinks such as:
- Koshu (Japanese white wine)
- Sake (rice wine)
- Pinot Blanc
- Low dosage Champagne
- Dry sparkling wines such as Prosecco
OTHER 12 SUSHI RECIPES FOR A SUSHI PARTY
- Tropical Sushi
- California Sushi Rolls Stuffed Avocados
- Spicy Tuna Sushi Salad
- Vegetarian Sushi
- Cheap Sushi Rolls
- Spicy Tuna Avocado Tower
- Breakfast Sushi
- Tuna Sushi Rolls
- Vegan Inside-Out Sushi
- Low Carb California Rolls
- Keto Paleo Sushi
- Homemade Sushi
Low Carb Sushi Bowl Recipe
- 2 10-oz cauliflower rice frozen
- 2 tbsp rice vinegar plus extra for drizzling
- a pinch of salt
- a dash of sugar optional (skip if on a keto/low carb diet)
- 2 tsp sriracha
- 1 tbsp sesame oil
- 12 large shrimp cooked and chilled
- 1/2 small cucumber sliced
- 1 avocado sliced
- 1 tbsp green onions chopped
- 4 tbsp seaweed paper chopped
- 1/2 cup shredded carrots If on a keto/low carb diet, replace with shredded purple cabbage or use less carrots, as you wish
- 2 tbsp mayonnaise
- 1 lemon or lime for drizzling (optional)
- To make this easy, healthy sushi bowl, cook cauliflower rice in the microwave according to the directions on the package, about 4-5 minutes each package. In a small bowl, heat vinegar with salt (sugar is optional) then toss with rice. Place into serving bowls, cover, and place in the fridge.
- Meanwhile, mix 1 teaspoon of sriracha with sesame oil and toss the chilled cooked shrimp. Reserve! Then slice the cucumber and avocado, and chop the green onions. Using kitchen shears, chop seaweed paper. You may shred the carrots or buy shredded.
- Prepare the sriracha mayo by mixing mayo with 1 teaspoon of sriracha in another small bowl and reserve. Once rice is cold, top with shrimp, veggies, and seaweed paper. Drizzle the avocado with lemon juice or vinegar and then with sriracha mayo. Sprinkle with the sesame seeds and green onions.
- If desired, you may drizzle the other veggies with a splash of vinegar or lemon juice. Serve this homemade sushi bowl chilled or at room temp. -- either as a main dish or as an appetizer. It depends on the size of the bowl. For an appetizer, serve into mini bowls.
- If served as an appetizer, it can yield 10 (1/4 cup) portions or feed about 10 people.
- STORE in airtight container in the fridge for up to 3-4 days, without avocado, which must be sliced fresh at the time of serving.
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