Ingredients:

  • 1 cup Sushi Rice (short-grain white rice)
  • 1 cup Riced Cauliflower
  • 3 tbsp Rice Vinegar
  • 1 tbsp Monk fruit sweetener
  • 0.5 tsp Sea salt
  • 12 oz Imitation Crab (surimi), shredded
  • 2 large Persian Cucumbers, diced
  • 1 large Avocado, cubed
  • 0.5 cup Shredded Carrots
  • 2 sheets Nori, slivered
  • 2 oz Low-fat cream cheese, cubed
  • 3 tbsp Light Avocado Oil Mayo
  • 1 tbsp Sriracha
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Toasted black sesame seeds
  • 1 tbsp Pickled ginger

Instructions:

  1. Rinse sushi rice until water runs clear. Combine the rinsed rice, 1 cup riced cauliflower, and 1.25 cups water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes until water is fully absorbed.
  2. Remove from heat and let it sit, covered, for 10 minutes. This allows the steam to finish cooking the grains evenly.
  3. While the rice is still warm, fold in 3 tbsp rice vinegar, 1 tbsp monk fruit, and 0.5 tsp sea salt. Spread on a tray to cool quickly.
  4. Pull the 12 oz imitation crab apart into thin strands. Shredding creates more nooks for the sauce to cling to.
  5. Dice the 2 cucumbers and cube the 2 oz cream cheese. If eating immediately, cube the avocado now.
  6. In a small bowl, combine 3 tbsp light mayo, 1 tbsp sriracha, and 1 tsp toasted sesame oil until smooth and vibrant orange.
  7. Divide the rice mixture into four containers. Top with crab, cucumbers, carrots, and cream cheese cubes.
  8. Sprinkle with 1 tsp black sesame seeds and the slivered nori. Sliver the nori just before eating to keep it from softening.
  9. Add a dollop of pickled ginger and drizzle the spicy mayo over the top.