One of my ultimate favourite food to eat is sushi but it pains me that sushi usually comes with rice. I do love sashimi, but I find that eating the fish with the rice taste much better. I do eat sushi on occasion during a cheat day, but I don’t normally eat rice. In fact, I don’t ever have rice in my house. I don’t actually like to eat rice that much, maybe once a month or every two months so it isn’t something that I normally miss. However, eating sushi without rice feels weird to me and I’ve been trying to find an alternative to it for a little while now.
This is when I came up with this. I’ve been eating cauliflower rice for a while now, so I thought why not add it to fish and make sushi with it? Except I didn’t want to add cream cheese or stuff like that and roll a maki sushi with cheesy cauliflower. I wanted the real “sushi” experience. In Japan, maki sushi aren’t very popular. What we have instead are an abundance of nigiri sushi, sashimi salads, or kaisendon (sashimi rice bowl). Because the cauliflower rice itself isn’t sticky and won’t hold like rice, I wasn’t able to make maki sushi or nigiri sushi. I decided to make a sashimi rice bowl instead!
These rice bowls are extremely delicious and filling! They don’t have that many calories, just 537 and 23.9g of carbs (14.3g of fiber). You can add any type of raw fish you want and top it with other vegetables or seafood. For this rice bowl, I decided to use salmon and tuna because I think those 2 fish are probable the most common and readily available in the West. I also added some avocado slices, shrimps, and Japanese rolled omelette slices. I topped it with some sliced green onions and a bit of wasabi. I flavoured the cauliflower rice with a couple tbsp of coconut aminos and a couple eggs. This helped the “grains” stick together better.
If you’re not sure how to make the omelette, check out my recipe here. There is a step-by-step picture tutorial.
To eat this dish you simply grab the toppings with your chopstick and grab the rice under the fish along with it. You can pour additional sauce over (coconut aminos, GF soy sauce, soy sauce). I like to add a little pinch of wasabi to a fish slice and eat it grabbing some of the cauliflower along the way. Most of the time, these sashimi rice bowls will serve raw shrimps, but I’m not really a fan of raw shrimp so I chose to cook mine beforehand.
And most importantly, please make sure to use FRESH fish. Do not use frozen fish and do not use fish that has been sitting there for days. Use fish that has been brought in and packaged the same day. If not sure, ask the store-clerk which fish is fresh.
Sashimi "Rice" Bowl
- 3 eggs
- 1 tbsp coconut aminos
- 1/8 tsp stevia powder
- 1 avocado
- 8 large shrimps
- 1 tbsp olive oil
- 280 g fresh skinless boneless tuna sashimi about 16 slices
- 160 g fresh skinless boneless salmon sashimi about 16 slices
- 240 g fresh skinless boneless tuna filet
- 4 stems green onion
- As needed wasabi
- As needed coconut aminos
In a food processor, put the cauliflower florets and chop until it resembles grains of rice.
Add the "rice" to a large frying pan or wok with the olive oil.
Cook on high heat for 4-5 minutes. Add the 4 tbsp of coconut aminos and the salt and pepper.
Crack the 2 eggs inside the pan and scramble with the cauliflower. Cook for 1-2 minutes. Turn off heat and set aside to cool down.
For the rolled omelette
In a large bowl, crack the eggs open and add the coconut aminos and stevia. Mix well with a whisk.
Heat a tsp of ghee on medium-low heat into your pan and spread it around.
Add 1/3 of the eggs into the pan and make sure all areas are covered. Once you can't see any runny egg on the surface of the omelette, you'll want to flip it. Using a silicone spatula, carefully roll the omelette around 2 times to one side of the pan.
Add another 1/3 of the egg mixture to the pan. Carefully lift the omelette and make sure that the newly added egg mixture flows under the omelette so that each "layer" stick to each other. When the egg is done, roll again.
Repeat this step with the last 1/3. Roll your omelette completely and place on a mat to cool down.
Sushi Bowl Ingredients
Peel the shrimps, but keep the tails on.
Add the olive oil to a frying pan and cook the shrimps 2-3 minutes until all orange.
Cut the avocado and take out the seed. Slice the avocado into 12 slices.
Thinly slice the green onions.
Slice the rolled omelette into 8 equal triangles.
In a food processor, add the 240g of boneless tuna. Pulse until the fish has become a paste.
Separate the cauliflower rice evenly into 4 different large bowls.
Place 1/4 of the tuna paste in the middle in each bowl. Around the tuna paste, layer 4 salmon sashimi slices, 4 tuna sashimi slices, 3 avocado slices, 2 shrimps, and 2 slices of rolled omelette. Sprinkle the green onions over, and add a little bit of wasabi into the dish.
You can pour additional sauce over the entire dish. Eat each piece of fish with a little dab of wasabi to give it some kick.