Simple Shrimp Sushi Bowls
Ingredients
The base
-
3
cups
cooked sushi rice or cooked cauliflower rice
The seasoning
-
3
Tbsp
sugar free rice vinegar
-
¾
tsp
sea salt
-
4-6
drops
liquid stevia (omit for Whole30)
The protein
-
12
oz
raw shrimp (peeled)
The toppings
-
3-4
Tbsp
sugar free furikake seasoning
-
2
Tbsp
ghee or avocado oil
-
1
large
cucumber
-
2
large
carrots
-
6
pieces
radishes (thinly sliced)
-
1
large
avocado (thinly sliced)
-
2
sheets
nori seaweed (cut into small strips)
-
2
green onions
sliced (green portion only)
For dipping
Instructions
- Prepare sushi rice or cauliflower rice.
- Mix vinegar, salt, and stevia in a small bowl until the salt dissolves, then pour over the rice and mix gently.
- Set the rice aside to cool, or refrigerate to speed up the cooling process.
- Rinse shrimp and pat dry, then sprinkle with furikake seasoning.
- Melt ghee or avocado oil in a skillet over medium heat.
- Peel or spiralize the cucumber and carrots.
- Add shrimp to the hot skillet and cook for about 1-2 minutes per side until pink and opaque.
- Remove shrimp from the skillet and let cool.
- Assemble the sushi bowls with rice on the bottom, topped with shrimp and veggies.
- Serve with coconut aminos.
Nutrition Facts (estimated)
Servings
2 servings
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
150mg
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