Chirashi Sushi [Chirashi Bowl]
Chirashi Bowls are nutritious, tasty, beautiful sushi dishes... but did you know you can make them low carb? Try my Keto Chirashi Bowl!
Servings: 4 people
Calories: 38kcal
Equipment
Ingredients
Keto Sushi “Rice” (or use Traditional Sushi Rice)
- 1 small head cauliflower
- 2 tablespoon Seasoned rice vinegar
- 2 teaspoon Sugar substitute
- ¾ teaspoon Salt
For Assembly:
- ½ lb Sashimi grade Fish slices
- Avocado
- English cucumber sliced
- Other vegetables, as desired
- Nori cut into small ribbons
- Sesame seeds
- Prepared Wasabi
- Other garnishes, as desired
To Serve:
- Soy Sauce
Instructions
For Low Carb Sushi “Rice”:
- Chop cauliflower into small florets, transfer to a food processor.
- Blitz until cauliflower resembles rice. Transfer to a microwave safe dish.
- Microwave for about 5 minutes - stirring every once in a while, until hot and cooked through.
- Mix together rice vinegar, sugar, and salt. Pour over hot “rice”, stir well to combine.
- Allow to cool to room temperature
To Assemble:
- Divide cooled “rice” between two bowls. (I like to use wide, shallow bowls for this).
- Arrange fish, vegetables, and any other garnishes on top of the rice.
- Sprinkle with sesame seeds.
- Serve immediately, with soy sauce
Video
Notes
Note: Nutritional values are only for the cauliflower sushi rice.
The remaining nutritional values of your meal will vary wildly based on the toppings you choose.
See post for more details on the sushi rice and topping options.
Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 479mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg