When a delicious and healthy meal comes together in about 5 minutes, I think we’re all sold! You will love this SO simple “sushi” bowl, sans rice. We are swapping out the rice for cauliflower rice, keeping the carbohydrate footprint low and the veggies high (especially cancer-protective cruciferous veggies like cauliflower). Top with your favorite fish (tinned or pre-cooked), a drizzle of Sriracha mayo and a dash of the Japanese spice blend, Furikake. Thanks to Jules Clancy over at Stone Soup for this simple, creative recipe!
EASY Cauli-Rice Sushi Bowl
Ingredients
10 ounce package frozen cauliflower rice
2 (3.5-4 ounce) tins smoked salmon, smoked trout or tuna fish
1 tablespoon mayonnaise
1 tablespoon plain Greek yogurt
1 teaspoon Sriracha
2 tablespoons Furikake
Splash of rice vinegar, optional
Directions
- In a medium skillet on med-high heat, add the frozen cauliflower rice. Stir occasionally until cauliflower is cooked, about 3-4 minutes.
- While cauliflower cooks, in a small bowl, whisk together the mayonnaise, yogurt and Sriracha. Drain the oil or liquid from the tinned fish.
- Divide the cauliflower rice into two bowls. Place the tinned fish on top of the cauli-rice, drizzle with the Sriracha mayo and sprinkle each with about a tablespoon of Furikake.
- Splash with some rice vinegar, if desired.
Recipe adapted from Jules Clancy, Stone Soup.
judymatusky.com
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