🥄Ingredients:
For the Seasoned Dressing:
3 tbsp seasoned rice vinegar 2 tbsp olive or avocado oil, divided
For the Sushi Base: 1 bag of cauliflower rice Salt and pepper, to taste
For the Sushi Ingredients: 8 oz. fresh shrimp, deveined and tails gently removed Salt and pepper, for seasoning
For the Toppings: 1 small avocado, thinly sliced 1/2 cup cucumber, sliced 1/2 cup shredded carrots 1/2 cup edamame, shelled
For the Mayo (if making your own): 4 tbsp mayo 1 tbsp sriracha 1 tbsp lemon juice Salt, to taste
🥄Instructions:
Pat dry the shrimp and season them with salt and pepper.
Heat a skillet over medium-high heat and add 1 tbsp of olive oil. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Season the cauliflower rice with the seasoned rice vinegar and set it aside.
In the same skillet, add the remaining tbsp of oil and cook the shrimp in a single layer for 1-2 minutes per side, or until they are cooked through.
Assemble the sushi platter, starting with the cauliflower rice. Place shredded carrot, cooked shrimp, avocado slices, cucumber and edamame on top of the cauliflower rice.
If making your own spicy mayo, whisk together the mayo, sriracha, lemon juice, and salt in a small bowl. Drizzle the spicy mayo over the sushi bowls.
Garnish the bowls with sesame seeds and sliced green onions for an extra touch of flavor.