Cauliflower Rice Sushi Bowls

This almost-instant cauliflower rice sushi bowl features a typical trio used in veggie sushi — carrots, cucumber, and avocado. You get all the flavor of sushi with the lightened-up base of frozen riced cauliflower. Serve as a light dinner with a simple tofu dish, or pack in a container for a change-of-pace lunch.

Makes: 2 bowls

What you need

For the cauliflower rice:

16-ounce bag frozen riced cauliflower, complete thawed
2 tablespoons rice vinegar or other mild vinegar
1 teaspoon natural granulated sugar or agave nectar
Pinch of salt
6 or so pieces nori seaweed snack

Toppings:

Pitted, peeled, and finely diced avocado
Thinly sliced kirby cucumber
Pre-grated carrots
More nori seaweed snack, thinly sliced
Sesame seeds (optional)
Pickled ginger (optional)
Soy sauce or tamari to taste

What to do

1 Combine the cauliflower rice with the vinegar, sugar, salt in a mixing bowl.

2 Use kitchen shears to cut the nori into short narrow strips and stir into the cauliflower rice.

3 Divide the cauliflower rice mixture between two bowls. Arrange over it you toppings; no need to measure, just arrange what fits.

4 Scatter a little more seaweed snack over the vegetables, followed by sesame seeds and/or ginger, if you plan to use them.

5 Serve at once; drizzle in soy sauce or tamari to taste, for the individual servings.

Variations

For any of the toppings suggested above, substitute any of these:

3 to 4 shiitake mushroom caps, thinly sliced
A handful of slender asparagus stalks, cut into 2-inch lengths and lightly steamed
Grated turnip or daikon radish