Low Carb Sushi Roll Bowl

Written by Emma Tommasini

Low Carb Sushi Roll Bowls, a healthy and keto lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering take away. Serves 4, total cooking time approx 25 minutes.

INGREDIENTS

Wasabi Cream:

3 tablespoons mayonnaise
1 tablespoon water
2 teaspoons wasabi paste

Sushi Bowls:

500g (about 4 cups) of riced cauliflower fresh or frozen
2 tablespoons water
1 tablespoon coconut oil
1 tablespoon sesame oil
200g crabmeat
2 tablespoons mayonnaise
2 teaspoons Sriracha sauce
1/2 avocado sliced
1 sheet nori seaweed cut into think strips
1/2 medium cucumber cut into matchsticks or rounds
1/3 cup shredded red cabbage
1/2 medium radish sliced into thin rounds
2 teaspoons of sesame seeds

INSTRUCTIONS

Wasabi cream:

Mix the ingredients for the cream in a small bowl until well combined.

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 of the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage and radish slices.Sprinkle with sesame seeds. Serve with the wasabi cream on the the side.

Low Carb Sushi Roll Bowl

INGREDIENTS

Wasabi Cream:

Sushi Bowls:

INSTRUCTIONS

Wasabi cream:

Sushi bowls:

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