I could eat sushi every night; I don’t think I would get sick of it. My go to dish is a salmon donburi, salmon avocado roll and of course the glorious poke bowl! That being said you may think of sushi or a poke bowl as a “healthy” meal, but the fact it's full of carbs. In order to curb my cravings I decided to make an healthier version of my favorite poke bowl; cauliflower salmon rice poke bowl. For this recipe, I tried to make the cauliflower rice resemble sushi rice. You won’t get that sticky texture with cauliflower rice the same way you get with the sushi rice. So to make this cauliflower rice somewhat resemble sushi rice, I added rice vinegar and opted to use Truvia (Stevia) instead of white sugar. This dish is packed full of fresh veggies, smoked salmon (or you can use fresh sushi grade salmon) and wakame salad. If you aren’t feeling the cauliflower rice go nuts and use white or brown rice!
Itadakimasu!
Ingredients
- 1 half head of cauliflower
- 1 tablespoon rice wine vinegar
- 1 teaspoon truvia sugar
- 3-4 sheets nori
- Assorted veggies of your choice
- Smoked salmon
- Wakame salad (seaweed salad)
Directions
- Start by preparing the cauliflower rice. Cut the cauliflower in half (a second time) and remove the thick center stem. Begin to chop cauliflower until it resembles a rice like texture.
- Transfer the cauliflower rice to a microwave-safe bowl, cover with wet paper towel and cook on high for three minutes. Remove from microwave and uncover. Mix the sugar with rice vinegar until the sugar starts to dissolve and pour into cauliflower. Stir to combine then set aside to cool while you prepare your toppings.
- Once cauliflower rice is cooled add to bowls. Add toppings of your choice.
- Pair with things like soy sauce, wasabi, ginger or sriracha sauce
