Cauliflower Rice Sushi Bowl
Sesame-dressed cauliflower rice topped with colourful vegetables, nori seaweed paper and a creamy spicy vegan mayonnaise. Add your whatever you've got leftover, and play around with the toppings.
Substitute:
- No mayonnaise? Use tahini.
- No lemon? Lime juice will work.
- No hot sauce? Swap for hoisin sauce.
- No kale? Use lettuce.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
Servings:
Ingredients:
500 g Cauliflower
1 Nori seaweed paper
70 g Cucumbers (sliced )
70 g Broccoli (cut into florets)
70 g Carrot (sliced )
1 Avocado (cut in half)
70 g Red peppers (cut in batons)
70 g Kale leaves (chopped )
2 tsp Sesame seeds
2 tbsp Sesame oil
1 tbsp Lemon juice
For the dressing:
4 tbsp Mayonnaise (or vegan mayonnaise )
1 tbsp Soy sauce
1 tbsp Hot sauce
Recipe:
- Mix together the mayonnaise/vegan mayonnaise, soy sauce and hot sauce in a small bowl, then set aside.
- Use a box grater to grate the cauliflower (on the medium-sized holes) into small pieces to make your cauliflower rice.
- Put the cauliflower rice in a mixing bowl with the sesame seeds and sesame oil. Toss to coat and set aside.
- Slice, shred or chop your veg Cutting it into different sizes will help mix up the textures. Season the avocado with lemon juice.
- Divide the sesame dressed cauliflower rice between your bowls, then top with your vegetables, and the spicy mayonnaise dressing. Cut your nori sheet paper into thin slices with scissors, then sprinkle it over the avocado.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Make cauliflower rice sushi, replacing sushi rice with cauliflower rice. Fill with fresh vegetables and rolled in a nori sheet with fresh coriander, miso paste and sesame seeds. Perfect with cucumber, avocado, peppers, carrots, spring onions, radishes or any veg you have on hand. Delicious dipped in soy sauce, just like regular sushi.
