Low Carb Keto 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 2 people
Low Carb Sushi “Rice”
- 1 small head cauliflower
- 2 Tbsp Seasoned rice vinegar
- 2 tsp Sugar
- ¾ tsp Salt
- ½ lb Sashimi grade Fish slices
- English cucumber sliced
- Other vegetables, as desired
- Nori cut into small ribbons
- Sesame seeds
- Prepared Wasabi
- Other garnishes, as desired
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
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
Calories: 301kcal | Carbohydrates: 17g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 970mg | Potassium: 1284mg | Fiber: 6g | Sugar: 8g | Vitamin A: 158IU | Vitamin C: 75mg | Calcium: 57mg | Iron: 2mg