Sashimi "Rice" Bowl
A low-carb alternative to rice sushi!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
- 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.
Serving: 1serving | Calories: 537kcal | Carbohydrates: 23.9g | Protein: 56.64g | Fat: 24.43g | Saturated Fat: 4.8g | Cholesterol: 365mg | Sodium: 741mg | Fiber: 14.3g | Sugar: 7.71g | NET CARBS: 9.6g