Sushi is something I really miss when I’m cracking down on my carbs – a bowl like this helps in times like that. You can dress this up a million different ways: sub cauli rice tossed with a splash rice vinegar for the cucumber noodles, switch out the proteins, add your favorite ingredients … the sky’s the limit, really.
Gluten-free, paleo, keto
Low Carb Sushi Bowl
Shrimp – I had 19kg or 18 medium
1.5 tsp. ginger garlic paste
1 Tbsp. your favorite oil
2 sheets nori
2 Tbsp. mayo
1 tsp. coconut aminos or soy sauce
1 tsp. sriracha or to taste
1 tsp. rice vinegar
1/2 tsp. ginger garlic paste
2 tsp. sesame oil
2 tsp. sesame seeds
1 tsp. furikake
First, make your base by noodling the cucumber however it is that you prepare zucchini noodles. Cucumber noodles will be a bit wetter, so you will want to put them in a colander to drain. Salt if you want and let sit to drain while you prep everything else.
In a large pan over medium heat, add the neutral oil and large portion of ginger garlic paste. let cook until fragrant. Add the shrimp and sautee until pink and cooked through – about 4 minutes total for both sides. Cut the heat and move the pan aside.
While the shrimp is cooking, make the sauce by combining all sauce ingredients in a small bowl and stirring.
To assemble, split the cucumber between two bowls. Cut the nori into thin strips and divide between the bowls. Cut the avocado into bite-sized pieces and divide. Divide the shrimp and add.
Top with a drizzle of the sauce and add sprinkle with the toppers.
Serves 2 for a light dinner