California Roll Sushi Bowls.pdf63.7KB
** Some ingredients are modified from the original recipe to make it more Mighty.
Shrimp or protein of choice
4 cups cauliflower rice or 2 cups rice
2 tablespoons rice vinegar (5 if you are putting all of it over your rice)
1 tablespoon Truvia
1 1/2 cups English cucumber (diced)
3/4 cup carrots (roughly chopped and sliced)
2 nori sheets (chopped or crumbled into small pieces, add more if you'd like)
1 avocado (large, peeled, and diced)
optional- toasted sesame seeds (for garnish)
optional- 1 1/2 tablespoons pickled sushi ginger (chopped)
For creamy sauce
1/4 cup light mayonnaise
1 1/2 tablespoons Sriracha
For Soy Sauce Mixture
1/4 cup soy sauce (low-sodium)
1 tbsp. rice vinegar
Put rice in a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 15 minutes.
This step is optional- If you do not want the extra flavor try pouring 1tbs of rice vinegar over your rice while cooking. This will give you a happy medium
- In a small saucepan combine 4 Tbsp. of the vinegar with the truvia. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
In a small mixing bowl whisk together mayonnaise with sriracha. Thin with 1 1/2 tsp of water if desired. Transfer to a sandwich size resealable bag. Set aside.
In a small mixing bowl whisk together soy sauce and remaining 1 tbsps. vinegar, set aside.
In a large mixing bowl gently toss together shrimp (or protein of choice), cucumber, carrots, nori, ginger (options) and avocado. Divide prepared rice among 4 or 5 bowls. Top with protein and vegetable mixture then spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving. Serve immediately.