Sushi Bowl

This Low Carb Sushi Bowl combines fresh seafood with vibrant vegetables and a savory dressing, making it a delightful and healthy Japanese lunch option. It's quick to prepare and packed with flavors that transport you to your favorite sushi restaurant.

Ingredients

• Cauliflower rice - 200 grams
• Cooked shrimp - 150 grams
• Avocado - 1 medium, sliced
• Cucumber - 1 medium, thinly sliced
• Radishes - 4, thinly sliced
• Nori sheets - 2, cut into strips
• Soy sauce (low sodium) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Wasabi - to taste
• Pickled ginger - to serve

Steps

1. Prepare the cauliflower rice by grating or processing the cauliflower until it resembles rice grains.
2. In a skillet over medium heat, lightly sauté the cauliflower rice for about 5-7 minutes until slightly tender. Season with a pinch of salt and set aside.
3. In a bowl, combine the cooked shrimp, soy sauce, rice vinegar, and sesame oil. Toss to coat and let it marinate for a few minutes.
4. Divide the sautéed cauliflower rice into two bowls.
5. Top each bowl with the marinated shrimp, sliced avocado, cucumber, and radishes.
6. Garnish with nori strips and serve with wasabi and pickled ginger on the side.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 160 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• Rich in protein from shrimp, promoting muscle health.

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