I don’t know about you, but I’m obsessed with sushi. Now, when it comes to homemade weeknight meals, it can be a pain to actually roll and slice the sushi up yourself. Not that it’s that time consuming, but with weeknight meals time is usually of the essence. Deconstruct the sushi roll and what do you get? Sushi bowls!
These simple and delicious sushi bowls literally take 25 mins to make. So easy. I would say this is one of the quickest and simplest recipes on my blog.
This recipe does call for cooked sushi rice or cauliflower rice, so just make sure to cook the rice ahead of time. I like to cook it the day before.
To prepare the carrots and cucumber, you can use a regular vegetable peeler, a julienne peeler, or even a spiralizer! I like to make delicate ribbons using a regular vegetable peeler. Y’all know I love my spiralizer, but this is one recipe where I just prefer the old school method.
Now for the options. This recipe is gluten free, but can also be made paleo and/or low carb/keto. For a paleo option, use cauliflower rice, ghee or avocado oil, and coconut aminos. For a low carb and ketogenic version, use cauliflower rice and tamari. Either way, it will be delicious!
While this recipe calls for cooked shrimp as the protein source, feel free to experiment with other kinds of seafood. Raw or cooked salmon or tuna are some other great options!
- 3 cups cooked sushi rice OR cooked cauliflower rice
- 3 Tbsp sugar free rice vinegar
- ¾ tsp sea salt
- 4-6 drops liquid stevia (optional)
- 12 oz raw shrimp, peeled
- Sugar free furikake seasoning (~3-4 Tbsp)
- 2 Tbsp butter, ghee, or avocado oil
- 1 large cucumber
- 2 large carrots
- 6 radishes, thinly sliced
- 1 large avocado, thinly sliced
- 2 sheets nori seaweed, cut into small strips
- 2 green onions, sliced (green portion only)
- Coconut aminos OR organic tamari
- Prepare sushi rice or cauliflower rice.
- In a small bowl, mix together vinegar, salt, and stevia until salt dissolves. Pour mixture over rice and mix gently until well combined. Set rice aside to cool. You can also place the rice in your refrigerator to speed up the cooling process.
- Rinse shrimp and pat them dry really well with paper towels or a kitchen towel. Spread shrimp out on a large plate and sprinkle with furikake seasoning on both sides.
- Melt butter, ghee, or avocado oil in a large skillet over medium heat
- While the skillet is heating up, use a regular vegetable peeler, julienne peeler, or spiralizer to peel/spiralize the cucumber and carrots.
- Once the skillet is hot, carefully add the shrimp to the pan, one by one. Be careful not to overcrowd the pan. Cook in batches if necessary. Cook shrimp for about 1-2 minutes per side, depending on the size of your shrimp. They will be finished cooking when they are pink in color and completely opaque throughout. Remove shrimp to a plate to cool.
- Once rice and shrimp are cooled, it's time to make your sushi bowls! Arrange with rice on the bottom, then add your shrimp and veggies on top.
- Serve with coconut aminos or tamari.
I hope you enjoyed this recipe! Drop me a line below in the comments and let me know how yours turned out!