Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

Cooked Sushi Rolls (No Raw Fish!)

If you’re new (or leery about) sushi, I’m willing to guess the raw fish component makes you uneasy? Fair. Thankfully you can create delicious sushi rolls and bowl without any raw seafood.

Some of our favorite cooked seafood options for sushi rolls are this shrimp salad (recipe below!), tempura shrimp (Costco has delicious ones that are long and work well in rolls!), crab (either real or artificial. Both work here.), cooked salmon or whitefish is also very good.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love This Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Sushi Recipe FAQs

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

Print

Ingredients

For the sushi rice

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• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

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• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

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• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San-J Tamari Soy Sauce - Gluten Free Soy Sauce, Tamari Sauce, Brewed Soy Sauce, Vegan, Kosher, Non-GMO, No Artificial Preservatives, Made with 100% Soy - 10 Fl Oz, 2-Pack
• 
  Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
• 
  2 Pack Bamboo Sushi Rolling Mat,Sushi maker, Sushi roll maker (9.5" x 9.6")

Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

One of the best things about making your own poke bowls is how economical they are compared to buying them in a restaurant!

This Ahi Tuna Poke Bowl recipe is in partnership with Sprouts Farmers Market.

It’s no secret that we’re big fans of sushi rolls and sushi bowls around here. When poke bowls became trendy, we found a local place and gave it a try.

Let’s just say it’s a good thing that particular place is across town or we’d be going there much more often. Super, super good. What I loved about it, too, was that the serving sizes were so big that Steve and I could share a bowl between us!

So, what’s the difference between a sushi bowl and a poke bowl? Not a whole lot. I think poke bowls usually have some kind of raw fish in them, but sushi bowls could, too.

As far as I can tell, poke originated in Hawaii as a raw fish based salad. I saw some fresh wild-caught ahi tuna at Sprouts, and I couldn’t resist making my own. Having a great tuna poke recipe is better than driving across town to our favorite poke bowl place.  Sometime.

Fresh, high-quality fish is a must when you make poke bowls — obviously since you’ll be eating it raw. I’m really excited that Sprouts improved their Sustainable Seafood practices. (Read about it here!) Now, all of their fish and seafood requires a certification and cannot be farmed or fed GMO products. (YIPPEE!!) And finding sushi grade tuna, too, is pretty important.

It’s a cinch to find wild-caught fish and seafood in their Fish Market, which is why I try to buy it there as much as I can.

These bowls come together in about 30 minutes and you don’t have to cook anything except rice, if you're using that as a base. I like to use a mixture of rice and salad greens, but you could just use salad greens if you're watching your carbs or don't eat grains.

We actually eat quite a bit of rice around here. I try not to because it makes me all bloaty if I overdo it. (Which is easy to do with jasmine rice and a little butter. Mmm.) But, the kids love it.

Did you know that cooked rice that has been cooled is considered a resistant starch? In a nutshell, it means that it acts differently in your body than other kinds of starch and actually provides your gut with some good bacteria. Pretty cool, right?

So, these poke bowls are a perfect meal for the end of summer —> September. September doesn’t mean fall to me. It means extra summer that’s not quite as miserable as July & August. I’m not breaking out the pumpkin any time soon and enjoying more 80-degree weather. AHHHHHHH.

Are you freaked out by the idea of eating raw fish? I was for a long time. In fact, this is the first recipe I’ve developed that uses raw fish that hasn’t been cured or citrus-marinated.

Since then I've posted recipes for Sriracha Lime Gravlax and Everything Bagel Gravlax -- both of which would be delicious in a poke bowl!

I'm actually surprised I love this because texture is a huge thing for me. I still can't do other kinds of shellfish (mussels, oysters, etc. *shudder*), but some nice ahi tuna is super good in that marinade + a drizzle of spicy mayo.

The marinade that goes on the tuna is super easy -- rice vinegar, coconut aminos, and salt. Chances are you have all of the ingredients if you do a lot of paleo/Whole30 cooking and have coconut aminos on hand. Luckily Sprouts has that, too. (And everything else to make these poke bowls.)

Why we love Ahi Tuna Poke

Like I said, it’s WAY cheaper than buying them at a restaurant. And I love how you can customize them to fit your liking! It allows my kids to make their own bowls and therefore more likely to eat it.

Ahi Tuna Poke Recipe Ingredients

• Sushi-grade ahi tuna steak

• Sea salt

• Coconut aminos

• Rice vinegar

• Sesame oil

• Mayonnaise

• Asian chili paste or sriracha

• Steamed white rice or chopped salad greens as a base (or both)

• English cucumber, diced

• Avocados, pitted, peeled, and diced

• Pea sprouts or micro greens

• Roasted seaweed snacks or nori wrappers

• Toasted sesame seeds & pickled ginger, for garnish.

How to Choose The Best Tuna

You’ll want to look for “sushi grade” tuna at a higher end grocery store or fish supplier. Now is not the time to find the best deal. Even if you splurge on the tuna your poke bowls will still be less expensive than eating out. I promise.

How to Make a Spicy Tuna Bowl

1. Cut the tuna into ½-inch cubes and sprinkle the ½ teaspoon salt over the top.

2. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl.

3. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes. Reserve the rest of the marinade for drizzling later.

4. Combine the ingredients for the spicy mayo in a small bowl and stir well.

5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

How to Assemble Poke Bowls

Just add some rice or salad greens to your bowl. After that it’s just a salad bar type of situation.

Fill your bowl with whatever toppings or garnishes you like -- micro greens, diced cucumbers, avocado, sesame seeds, sliced green onions, shredded nori (seaweed) or those seaweed snacks. My kids love those things! Most grocery stores are starting to carry them, too, along with most things you need to make these.

One of my favorite toppings for poke bowls or sushi bowls are my Simple Marinated Cucumbers. It adds a nice briny taste and you can make them a day or two ahead of time.

And don’t skimp on that spicy mayo. Really, it's just mayo and sriracha or one of the other types of Asian hot sauces. It really pulls the whole thing together and gives it a nice, creamy richness. If you’re not into spicy, just add less chili paste or sriracha sauce to your mayo. It’ll still be fantastic.

Even better -- get some of those plastic squeeze bottles that hold condiments and squirt it all over like you're at a restaurant. My kids LOVED doing that. (Although they chose to have cooked shrimp in their bowls instead. Baby steps, y'all.)

And a sprinkle of toasted sesame seeds (and some red pepper flakes!) is a must.

Ahi Tuna Bowl Recipe Variations

Feel free to change up the seafood (use cooked shrimp or another type of seafood if uncooked tuna is too much for you).

Or use different vegetables. Fresh cilantro and basil would be a delicious addition as well as pickled vegetables, edamame, Napa cabbage, green apple, lychee, chopped bell peppers, or cooked corn.

Change up your toppings! Crispy fried onions, wonton strips, furikake (Japanese rice seasoning in the Asian aisle. Trader Joe’s has it, too.)

Use coconut rice as a base! My Instant Pot Coconut Rice is a delicious option.

Tips For Making an Ahi Tuna Poke Bowl

• Obviously the most important tip is to find the freshest ahi tuna steak you can! Keep it chilled and use it within 48 hours of purchase for best flavor. You’ll want to have it prepped before it turns fishy.

• Use pre-chopped/shredded ingredients to save time!

• Make the spicy mayo and fish marinade ahead of time if you need to get these together quickly the day you eat them.

What to Serve With This Ahi Tuna Poke Recipe

This recipe is meant as a stand alone meal, but if you want to flesh out your spread, here are a few things that would pair well with these bowls:

Sesame Marinated Cucumbers

Costco Asian Salad

Ginger Scented Rice

How to Store Ahi Tuna Poke

I highly recommend eating the tuna within 3 days of making it. Store everything chilled (toppings separate from tuna and mayo) until ready to eat.

If you like this recipe, be sure to try my Shrimp Sushi Bowl!

Spicy Tuna Poke Bowl

Yield: Serves 4

Prep Time: 30 minutes

Total Time: 30 minutes

These easy Ahi Tuna Poke Bowls with Spicy Mayo are a quick dinner idea and are naturally gluten and soy-free! They can also be made to be paleo, keto, or Whole30 compliant. (See recipe notes.)

Print

Ingredients

For the tuna:

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• 12-16 oz sushi-grade ahi tuna steak
• ½ teaspoon sea salt
• ¼ cup coconut aminos
• ¼ cup rice vinegar
• 4 teaspoon sesame oil

For the spicy mayo:

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• ½ cup avocado oil mayonnaise
• 2 tablespoon Asian chili paste or sriracha
• 1 teaspoon rice vinegar
• 1 teaspoon coconut aminos

For the bowls:

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• Prepared steamed white rice or chopped salad greens as a base (or both)
• 1 English cucumber, diced
• 1-2 avocados, pitted, peeled, and diced
• 1 package pea sprouts
• 1 package seaweed snacks
• Toasted sesame seeds, pickled ginger, for garnish.

Instructions

1. Cut the tuna into little ½-inch cubes and place them in a medium sized bowl.
2. Sprinkle the ½ teaspoon salt over the top.
3. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes while you prepare the rest of the ingredients. Reserve the rest of the marinade for drizzling later.
4. Combine the ingredients for the spicy mayo in a small bowl and stir well.
5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Ahi Tuna Bowl Recipe appeared first on Perry's Plate.

California Sushi Bowl

This recipe is super versatile – more of a springboard to make your own. Because we’ve had it so many times, I can tell you all of the things that go well together and a lot of variations you can make. It’ll be a family favorite for you, too! And if you have anyone who is leery of sushi, it’s a good, approachable way to get their feet wet.

What is a Sushi Bowl?

A sushi bowl is a deconstructed maki roll in a bowl! All the flavors you love without the hassle of rolling them. This particular sushi bowl is based on a California roll, but you can include anything you’d like in your sushi rolls.

Deconstructed Sushi Bowl ingredients

Sushi Dressing:

• Rice vinegar
• Raw sugar
• Kosher or sea salt

Sushi Bowls:

• Sushi rice
• Sushi dressing
• Crab meat
• Albacore tuna (optional)
• Avocado
• Ginger Pickled Carrots (optional)
• English cucumber
• Cream cheese
• Green onions
• Wasabi
• Coconut aminos or tamari
• Torn or cut nori or furikake
• Toasted sesame seeds

How to make a Sushi Bowl

1. To prepare the sushi dressing, combine all of the dressing ingredients in a microwave-safe bowl (or in a small saucepan), heat until very warm and stir until the sugar and salt dissolve. Pour into a canning jar or other heatproof container with a tight fitting lid and store in the refrigerator for up to 1 month, using as needed.
2. To prepare the California Roll Sushi Bowls, cook the desired amount of rice according to the package instructions. When the rice is done, turn it into a large-ish mixing bowl, fluff it gently and pour the appropriate amount of Sushi Dressing over the top. Fold the dressing in gently, taking care not to smash the rice. Lay damp paper towels over the surface of the rice to prevent it from drying out and let the rice cool to room temperature.
3. When the rice is cool, divided among serving bowls and arrange the toppings in the order listed to taste. Serve immediately.

California Roll Bowl Recipe Tips

• You can substitute cauliflower rice for the sushi rice if you like. I used some Roasted Cauliflower Rice with fresh ginger added before roasting and it was excellent! I also used coconut sugar in place of the raw sugar in the dressing.
• Instead of crabmeat, I used wild-caught rock fish marinated in coconut aminos, fresh ginger, lime juice, and Asian garlic chili paste, then grilled.
• The cream cheese is, of course, optional, especially if you're strict paleo or avoiding dairy, but good grief, it's good. :)
• To make it Whole30 friendly use cauliflower rice and coconut aminos. No sushi dressing is needed -- unless you want to throw a splash of vinegar in the cauli rice for extra flavor.

California Roll Bowl storage

Store all the ingredients separately in airtight containers.
The fish, avocado and cucumber can be stored for up to 2 days.
Leftover rice can be stored up to 5 days in the fridge.

If you like this recipe, be sure to try my Spicy Shrimp Roll!

California Roll Bowl Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

This has all of your favorite parts of a sushi roll in an easy-to-eat format! If you're like me and don't eat sushi very gracefully, you'll love this. This recipe is for one sushi bowl, but the dressing recipe is enough for 16 bowls.

Print

Ingredients

Sushi Dressing:

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• 1 cup plain rice vinegar
• 2 Tablespoons raw sugar
• 1 Tablespoons + 2 teaspoons Kosher or sea salt

Sushi Bowls:

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• ¼ - ½ cup uncooked sushi rice
• 1 Tablespoon sushi dressing
• ¼ cup lump crab meat
• ½ of a drained can of albacore tuna (optional)
• ¼ of an avocado, peeled, pitted, and cubed, tossed with a little rice vinegar to prevent browning
• 2 Tablespoons Ginger Pickled Carrots (optional)
• 2 Tablespoons finely cubed English cucumber
• 3-4 small cubes of cold cream cheese
• Thinly sliced green onions, to taste
• Wasabi, to taste
• Coconut aminos or tamari, to taste
• Torn or cut nori or furikake, to taste
• Toasted sesame seeds, to taste

Instructions

1. To prepare the sushi dressing, combine all of the dressing ingredients in a microwave-safe bowl (or in a small saucepan), heat until very warm and stir until the sugar and salt dissolve. Pour into a canning jar or other heatproof container with a tight fitting lid and store in the refrigerator for up to 1 month, using as needed.
2. To prepare the California Roll Sushi Bowls, cook the desired amount of rice according to the package instructions. When the rice is done, turn it into a large-ish mixing bowl, fluff it gently and pour the appropriate amount of Sushi Dressing over the top. Fold the dressing in gently, taking care not to smash the rice. Lay damp paper towels over the surface of the rice to prevent it from drying out and let the rice cool to room temperature.
3. When the rice is cool, divided among serving bowls and arrange the toppings in the order listed to the left. Serve immediately.

Notes

Nat's Notes:

1. You can substitute cauliflower rice for the sushi rice if you like. I used some Roasted Cauliflower Ricewith fresh ginger added before roasting and it was excellent! I also used coconut sugar in place of the raw sugar in the dressing.
2. Instead of crabmeat, I used wild-caught rock fish marinated in coconut aminos, fresh ginger, lime juice, and Asian garlic chili paste, then grilled.
3. The cream cheese is, of course, optional, especially if you're strict paleo or avoiding dairy, but good grief, it's good. :)
4. To make it Whole30 friendly use cauliflower rice and coconut aminos. No sushi dressing is needed -- unless you want to throw a splash of vinegar in the cauli rice for extra flavor.

Disclosure: I received a complimentary copy of Not Your Mama's Canning Book for review, but was not compensated for this post. All opinions shared are my own. There is also an Amazon affiliate link in this post. Purchases made by using these links do not cost you any extra and provide Perry's Plate with a few pennies.

The post Deconstructed Sushi Bowl (California Roll Bowl) appeared first on Perry's Plate.