A delicious mix of flavors and textures, these Vegan Grain Free Sushi Bowl are made with cauliflower rice and for a super delicious allergy friendly meal.
Recently, we found out our littlest has some food allergies including rice so we've been trying out different substitutes to continue enjoying the dishes we love. This Vegan Grain Free Sushi Bowl has riced cauliflower instead of sushi rice and it is so good!
This roasted veggie bowl and these sweet and sour veggies are a more great dishes featuring cauliflower.
Ingredients
We love a good sauce for dressing up bowls and veggies. The sauce for this bowl is super simple with just a few basic pantry ingredients needed.
Sauce:
- soy sauce, tamari or coconut aminos
- maple syrup
- apple cider vinegar or rice vinegar if grain free is not needed
- tahini or cashew butter
- toasted sesame oil or olive oil
- fresh ginger
- garlic clove
Bowls:
- cauliflower "rice"
- carrots
- edamame
- cucumber
- avocado
- nori sheets or roasted seaweed snacks
- sesame seeds
See recipe card for quantities.
Instructions
Start by adding cauliflower rice and a few tablespoons of water to a large skillet. Sauté the cauliflower rice over medium heat, stirring occasionally, for 1-2 minutes if using fresh cauliflower rice or 5-6 minutes if using frozen. Allow to cool before crumbling seaweed sheets and folding into "rice".
While the rice sautés combine all ingredients for the sauce and whisk to thoroughly combine. Cover and refrigerate to allow the flavors to meld while preparing the vegetables.
We used frozen edamame that we steamed and cooled before assembling the bowls. Thinly slice cucumbers using a mandolin or very sharp knife. Chop avocado into small cubes.
To make the pretty strips of carrot, wash and peel the outer surface of a large carrot and discard. Clean the peeler and lay the carrot on a chopping board. Starting at the large end of the carrot, peel again down the length of the carrot to create strips. The strips will curl slightly naturally. This was enough for me, but if you'd like even more of a curl, roll up the strips and use a toothpick to hold together. Submerge in cold water for several hours to enhance the curl.
Hint: Don't throw out the left over pieces of carrot after making the strips! Save it for later use in another recipe, may be frozen.
Once all vegetables are prepped all that's left is to assemble bowls and drizzle on the sauce. We like to to put all the vegetables into bowls as pictured above so older kids can assemble their own bowl the way they like.
Substitutions
- Cauliflower rice - instead of cauliflower rice, you can use sushi rice if it doesn't need to be grain free. Cook according to package instructions and fold in seaweed crumbles
- Edamame - instead of edamame, you can use tofu as a different protein
Variations
- Spicy - add chili pepper flakes to the sauce
- Deluxe - add chopped green onion and crumble additional seaweed over top of bowl.
Equipment
If you would like to make your own cauliflower rice you will need a food processor. If using prepared frozen cauliflower no special equipment is needed.
Storage
Store the components separately until ready to assemble or prepare bowls ahead of time if you like to meal prep. Keep the dressing separate until ready to enjoy. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
You can make cauliflower rice yourself. You'll just need a food processor and a head of fresh cauliflower. Start by washing and removing the leaves and core of cauliflower. Then cut cauliflower into chunks and place in the bowl of food processor and pulse until pieces have broken down to the size of rice. Prepared cauliflower rice can also be found in the produce or freezer section of many grocery stores.
If you try this recipe, let me know how it turns out! Leave a comment and rating below or snap a pic and tag @weelittlevegans so I'll be sure to see it.
- 3 tablespoon low sodium soy sauce
- 2 tablespoon maple syrup
- 2 tbsp apple cider vinegar or rice vinegar if grain free is not needed.
- 1 tablespoon tahini
- 2 teaspoon sesame oil
- ½ inch piece of fresh ginger, grated
- 1 small garlic clove, minced
- 24 oz riced cauliflower
- 2 nori sheets or 1 small package roasted seaweed snack
- 24 oz shelled edamame
- 3 carrots
- 1-2 mini cucumbers
- 1 avocado, cubed
- 2 tablespoon sesame seeds, we use 1 tablespoon each of white and black seeds.
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Combine all ingredients for the sauce and whisk to thoroughly combine. Cover and refrigerate to allow the flavors to meld while preparing the vegetables.
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Combine riced cauliflower and 2-3 tablespoon water in a large skillet. Sauté over medium heat, stirring occasionally, for 1-2 minutes if using fresh cauliflower rice or 5-6 minutes if using frozen. Allow to cool before crumbling seaweed sheets and folding into "rice".
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Prepare edamame according to package instructions or steam for 5-6 minutes using a steamer basket.
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Thinly slice cucumbers using a mandolin or very sharp knife.
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Chop avocado into small cubes.
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Toast sesame seeds over medium heat for 1 minute to enhance flavor.
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Wash and peel the outer surface of a large carrot and discard. Clean the peeler and lay the carrot on a chopping board. Starting at the large end of the carrot, peel again down the length of the carrot to create strips. The strips will curl slightly naturally. If you'd like even more of a curl, roll up the strips and use a toothpick to hold together. Submerge in cold water for several hours to enhance the curl.
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After all vegetables are prepared, assemble bowls as desired and drizzle with sauce.
Food safety
- If preparing ahead of time, keep all components in containers in the refrigerator until ready to serve.
- Don't leave food sitting out at room temperature for extended periods
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