Cauliflower Rice Sushi Bowls
If you’re looking for a great first recipe to try with the newest member of our Fabanaise fam, look no further than this easy to make (and easier to eat) dish.
We’ve heard cauli is the new kale and have been seeing it as rice, pizza crust, and even as vegan buffalo wings! We are ditching the traditional rice vase in this sushi bowl, and swapping in some cauliflower rice.
BTW though we make an egg-based Sriracha mayo, we are also generously providing you guys with a hack for Sriracha Fabanaise — no need for vegans or those allergic to eggs to miss out on the fiery Sriracha flavor!
Makes two bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
2 cups cauliflower rice
1 tsp sesame oil
1 medium carrot
1 Persian cucumber
½ cup soybeans
1 nori sheet
Salt & pepper to taste
For Sriracha Fabanaise:
2 tbsp Sir Kensington’s Avocado Fabanaise
1 tbsp Sriracha
1 tsp rice vinegar
1. Sautee your cauliflower rice in a little sesame oil, salt & pepper. Cook until tender.
2. Slice your avocado, carrots, cucumbers, and radish and steam your soybeans.
3. In a small bowl, combine your Sriracha Fabanaise ingredients. Set aside.
4. Assemble your bowls. Cut nori sheet in half and distribute evenly. Drizzle on your Sriracha Fabanaise and enjoy!