Japanese Sushi Bowl
Jillian Beck
Jillian Beck
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283 Calories
18 g Carbs
20 g Protein
15 g Fat
Total Time
2 servings

Sushi is my usual meal option when I'm dining out because I can usually stick with simple, clean sashimi, substitute brown rice, or have cucumber-wrapped rolls. I was determined to recreate a sushi bowl at home on my low-carb day, and this little recipe was the result. Even the rice-lover at home was impressed by the cauliflower "rice." The key is to add some zesty flavors to the cauliflower when making the rice—it's much more palatable that way.


  • 6 oz salmon, smoked
  • ½ head cauliflower, chopped
  • ¼ cup carrot, shredded
  • 1 avocado
  • ½ cucumber, chopped
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 1 tbsp light soy sauce
  • 1 tbsp lime juice
  • 2 sheet seaweed sheets

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  1. In a food processor, add steamed and chopped cauliflower, shredded carrots, lime juice, soy sauce, garlic, and cayenne to make the "rice."
  2. To serve, place cauliflower rice, 3 oz of smoked salmon, 1/2 avocado, and cucumber.
  3. Eat with chopsticks or use seaweed sheets to wrap rice, fish, and veggies for a mini hand roll.

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