Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]

deconstructed-sushi-bowls | almost getting it together

I’ve probably sat here for a combined hour staring at this blank screen. I’ve written a first sentence and deleted it over and over. I just can’t think of anything really life changing to say about sushi. It’s not new to anyone. It borders on being basic if you’re not careful (RIP Pink Zebra pop-up). But truly great sushi is really, really amazing. Actually, in SF I’ve seen uni (sea urchin) avocado toast on two different menus now – and I’m really regretting not getting it at Gather in Berkeley. (It was bomb.com at Huxley if you’re wondering – also I had just ran 13 miles, so there’s that.)

deconstructed-sushi-bowls | almost getting it together

Note: This photo is sans nori because I forgot and ate all the ingredients by the time I was going to reshoot.

So what did I do? Totally bastardized sushi by taking out the key component (after the fish, of course), rice, and making it out of cauliflower. Did you know a lot of really great sushi is because of the sushi rice? I think in sushi chef school they spend like a year learning how to make rice.

deconstructed-sushi-bowls | almost getting it together

Still learning to plate food attractively.

Clearly I’m at a loss for words for what to say so I give up… just make this deconstructed sushi bowl with cauliflower rice. I promise it’s delicious beyond words.

deconstructed-sushi-bowls | almost getting it together

Deconstructed Sushi Bowl with Cauliflower Rice

5.0 from 1 reviews
Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Japanese, Paleo, Gluten Free
Serves: 4 bowls
Ingredients
Deconstructed Sushi Bowls
  • 2 heads cauliflower, riced (about 8 cups)
  • 2 cups shelled edamame
  • 2 cups roasted sweet potato
  • 2 large cucumbers, spiralized with blade B
  • 8 oz smoked salmon
  • 1 avocado
  • 8 sheets nori
  • 1 tbsp toasted sesame seeds
  • 1 tbsp rice wine
Sauce
  • ½ cup tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp chopped garlic
  • 1 tbsp crushed ginger
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tsp Sriarcha
  • 1 tsp crushed red pepper flakes
Instructions
  1. Preheat oven to 425 degrees.
  2. Clean and slice sweet potatoes into rounds.
  3. Place rounds on a Slipat or lined baking sheet and bake for 30 minutes or until they begin to brown, flipping once half way through.
  4. Mix all sauce ingredients in a small bowl and set to the side.
  5. Spiralize cucumbers (or chop into thin shreds) with blade B, then cut to make into smaller noodles.
  6. Place cucumber strands in a strainer lined with paper towels and sprinkle salt over them. Let sit for around 30 minutes to lose some of their water.
  7. Chop cauliflower into florets and place in batches in food processor. Run until cauliflower is rice-sized. Repeat until all cauliflower has been riced.
  8. Heat a wok on high heat. Spray with coconut oil and add rice, stirring until it begins to brown and soften, about 7-8 minutes.
  9. Add rice wine to cauliflower rice and let cool.
  10. Once cucumbers have drained, place in a medium sized bowl and pour half the sauce over the cucumbers. Stir well.
  11. Construct your sushi bowls. Place two cups of cooled cauliflower rice, ½ cup edamame, ½ cup sweet potato, ¼ of the cucumbers, 2 oz smoked salmon, ¼ avocado, 2 sheets nori (cut or torn apart) and 1 tsp sesame seeds. Drizzle over sauce and serve.
Nutrition Information
Serving size: 1 bowl Calories: 374 Fat: 14 g Carbohydrates: 37 g Protein: 35 g

Chat with me:
What is your favorite type of sushi? Have you ever had a sushi bowl? Do you hate places that try so hard to be cool?

12 comments on “Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]

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Susie @ SuzLyfe on August 11, 2015 6:34 am

I heart that you bastardized it. I like bastard sushi because I don’t care for rice! So this? This works for me. And allll the ginger. I always order extra. I would order this in a hot second from a sushi resto, so hang your hat on THAT! But maybe add sashimi :D
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Amy @upearlywithamy on August 11, 2015 10:57 am

Well, this looks awesome.

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Shashi at RunninSrilankan on August 11, 2015 12:06 pm

Haha – I think I need to go to sushi chef school and learn how to make rice – though I’d rather have cauli rice – guess I’ll be coming to school in your kitchen :) Speaking of your kitchen – got some of this leftover?

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Dietitian Jess on August 11, 2015 12:52 pm

I’ve actually never had a sushi bowl, but I eat pretty much any type of sushi… I actually took a sushi making class last summer so I have all the tools to make it but I still haven’t!

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Liz on August 11, 2015 2:29 pm

Oooh yum! This looks delish :)
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Rebecca @ Strength and Sunshine on August 11, 2015 2:37 pm

When rolling sushi isn’t not being kind, I always just throw everything in a bowl ;) “Lazy Sushi” as I call it!
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Rachel@ Athletic Avocado on August 11, 2015 2:50 pm

sushi is my love, I could eat atleast 50 pieces of it! I love the idea of a sushi bowl! Sounds awesome :)
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Danielle Omar -- Food Confidence RD on August 11, 2015 4:13 pm

I love that you added smoked salmon — genius!

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Jessica @ Nutritioulicious on August 11, 2015 7:24 pm

Such a fun recipe! And that sauce…mmmm!

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Lauren @ Eating with a Purpose on August 11, 2015 10:38 pm

This looks amazing! I adore sushi but sometimes it can be a mouthful of starch more than anything else- using cauliflower is such a great idea. Pinning to make!
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Marisa @ Uproot from Oregon on August 12, 2015 2:59 pm

Should we have our first Bay area date at Gather for brunch pizza? Just sayin. ;)
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GiGi Eats on August 12, 2015 6:27 pm

This right here is my bowl of heaven!!
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