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California Roll Sushi Bowls - a healthy and low carb lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering takeout.

Sushi Bowls

These irresistible Sushi Bowls are a convenient and flavorful way to enjoy the deliciousness of California Rolls. Packed with cauliflower rice, lump crabmeat, avocado, this recipe will satisfy your sushi cravings in no time. Low carb, keto, gluten-free, paleo and easily Whole30-friendly. 

Course Main Course
Cuisine Japanese
Keyword bowl, california roll, cauliflower rice, keto, low carb, sushi
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 306 kcal

Ingredients

For the Sriracha Mayo

  • 2 tbsp mayonnaise
  • 1-2 tsp Sriracha

For the rice (Feel free to use cooked Sushi rice or rice of your choice instead)

  • 2 cups riced cauliflower , fresh or frozen (feel free to sub with cooked rice of your choice)
  • 1 tbsp avocado oil
  • 1 tsp coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if not gluten-free
  • 1/2 tsp rice vinegar , feel free to sub with an alternative vinegar of choice for Whole30.

For the crab

  • 4 ounces lump crabmeat , canned or cooked
  • 1/8 - 1/4 tsp fine sea salt , or to taste
  • 1/8 tsp ginger powder
  • 1/8 tsp garlic powder
  • 1 tbsp mayonnaise
  • 1 tsp Sriracha sauce

For topping

  • 1/4 avocado , sliced
  • 1 sheet nori seaweed, cut into think strips
  • 1 small Persian cucumber or 1/4 English cucumber cut into matchsticks or rounds
  • 2 tbsp shredded red cabbage for garnish
  • 1/4 medium radish sliced into thin rounds, for garnish
  • 1/2 teaspoon grated carrots for garnish (optional)

Instructions

To make the cream sauce:

  1. Mix the ingredients for the cream in a small bowl until well combined.

For the rice cauliflower (skip if using sushi rice or Jasmine rice)

  1. In a medium saucepan over medium heat, combine the cauliflower with the water and oil. Bring to a simmer, then cover and reduce the heat to low. Cook for 5 to 10 minutes, or until tender. Remove from heat and allow the rice to cool slightly. Stir in the rice vinegar and sesame oil.

For the crab:

  1. Combine the crab meat with salt, garlic powder, ginger powder, mayonnaise, and Sriracha. 

Assemble bowls

  1. Assemble the bowls by dividing the rice into bowls. Top each with some of the crab mixture, a few avocado slices, nori strips, cucumber, shredded red cabbage, radish slices and shredded carrots.Sprinkle with sesame seeds and serve with the Sriracha mayo on the side.

Nutrition Facts
Sushi Bowls
Amount Per Serving (1 bowl)
Calories 306 Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Carbohydrates 9g3%
Fiber 3.8g15%
Protein 12.8g26%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.