I understand that on some days they want sushi, but not the trouble to cut, cut or clean up a chaos covered by rice. You want the same taste, but you skip the carbohydrates and try to hold things tight. This Keto -Sushi bowl comes into play here. It is as if Sushi has decided to relax and throw jogging pants, and honestly? It tastes even better.

We go for this classic Japanese taste, but with improvements to keep it carbohydrate low, easy to prepare and are still full with all the good features that your mouth wants.

Why this sushi bowl works

Sushi is usually built for rice. But rice is a sugar bomb in disguise, and we are not here for that. We exchange it with cauliflower rice – not damp or boring, we will let it sing with a few kitchen tricks. Then we load it with toppings in a sushi style: fresh fish, creamy avocado, sharp Nori, a little tang and heat.

You don’t need chic knives. You don’t have to see a single cooking show. You just have to be hungry and ready to chop a few things.

Ingredients (serves 2 hungry adults)

Here is what you need. Remember you can exchange things depending on what you have in your fridge.

The basis:

The toppings:

• 1 avocado, cut

• 1 small cucumber, thinly cut

• ½ cup of shredded carrots (optional if you watch carbohydrates hard)

• ¼ cup of inserted ginger

• 1 Nori leaf, cut into strips or crumbled

• 200 g (approx. 7 ounces) Rohlachs or tuna, sushi degree, changed

• 2 tablespoons of mayonnaise

• 1 tl sriracha (or more if you like warmth)

• Soy sauce or Tamari to taste

• Roasted sesame seeds

Optional:

• Wasabi

• Spring onions

• Radish panes

• A cut of lime

How to pull Keto Sushi Bowl together

Step 1: Cook the cauliflower rice as you mean

Don’t skip that. It is what the whole bowl works. You want your “rice” to be fluffy, not watery.

• Heat a non-stick pan over medium heat.

• Add a little sesame oil and then throw in your turned cauliflower.

• Cook for 5-7 minutes and stir every now and then until it smells a little nutty and most of the moisture is gone.

• Switch off the heat. Stir in the rice vinegar and a small pinch of salt. Let it cool while preparing everything else.

Step 2: Prepare your fish

If you have sushi-grade Rohlachs or tuna, cut it into bite-sized pieces. If raw fish is not your thing, cooked shrimp, crab meat (real or imitated if they are less strict) or even grilled chicken can work. Nobody judge.

Step 3: Make this spicy Mayo

This is the part that brings the whole thing together.

• Mix Mayo and Sriracha in a small bowl. Set the spice to your taste.

• If you use raw fish, throw it gently into the sauce. If not, drizzle the sauce at the end.

Step 4: slices and cubes

Hold your avocado, cucumber and all other coverings you use. Cut them in a way that looks good for them – it’s not a wrong way. Just don’t skip Nori, this flavor is what connects to sushi again.

Build the Keto Sushi bowl

This is where the funny part comes. Take two shells (or a big one when you eat alone and feel brave).

• Start with a cauliflower rice.

• Assign your toppings as you want. You can choose a clean look or just stack everything.

• Spoon over your spicy Mayo.

• Sprinkle with sesame seeds.

• Drizzle soy sauce or Tamari.

• Optional: a hint of Wasabi, a few shallots, maybe even a cut from lime.

And you’re done. That’s it. You have a sushi bowl that is low in carbohydrates, full of taste and in less than 20 minutes.

How it tastes

Close your eyes, take a bite and yes – it’s sushi. It is not a sad replacement. The cauliflower rice does not pretend to be sticky rice, but it plays its own role. It absorbs all the taste from the vinegar, the sesame and the soy. The fish is creamy and soft, the Nori gives you the taste of the sea breeze, the avocado gives wealth and the cucumber brings the crunch. Every bite hits a different note.

This is the type of bowl that you make once, and then keep going.

What you should know about me and this recipe

I started doing this when I had too many sad salad dinner while trying to cut carbohydrates. I missed this “comfort, but fresh” feeling that sushi gives. So I threw it together and didn’t expect much.

Now? It is a weekly regular. I hold frozen cauliflower rice in my freezer and a bottle of Sriracha Mayo. I even made this with smoked salmon, remaining grilled steak, even eggs if I had nothing else. Still good every time.

Friends come over and I make a build your-down version. Last like a sushi bar, but without stress. You love it and I don’t even have to clean a bamboo mat.

Tips to make it even better

• Frozen cauliflower rice works perfectlyJust don’t skip the step in which you cook the water.

• If you want itAdd a soft cooked egg, a pinch of furikake spices, or pick your cucumber in vinegar and salt.

• Budget version? Use tuna in cans, mixed with a little soy sauce and Mayo. It is shockingly good.

• Storage: Everything can be prepared. Just keep the avocado separately so that you don’t brown.

This is not just a recipe

This is this reliable point of contact if your body wants something clean, but your taste buds still want a party. It is a bit of comfort, a little freshness and a lot: “Why didn’t I do it earlier?”

It’s not about following rules. It’s about feeding something real. To something you will actually look forward to. So take a bowl, build it up and eat how you only made it for you because you did it.

Do you want an idea of ​​the next level? Try a warm version of creating the same bowl, but throw your fish or protein into a hot pan for 2 minutes to punch the edges. Top the rice, spoon over spicy Mayo and thank you later.

This is your Keto -Sushi bowl, no excitement, just taste. Do it.

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