3cupscooked sushi ricecooked cauliflower rice for Whole30 and paleo
3Tbspsugar free rice vinegar
3/4tspsea salt
4-6drops liquid steviaomit for Whole30
12ozraw shrimppeeled
Sugar free furikake seasoning~3-4 Tbsp
2Tbspghee or avocado oil
1large cucumber
2large carrots
6radishesthinly sliced
1large avocadothinly sliced
2sheets nori seaweedcut into small strips
2green onionssliced (green portion only)
Coconut aminos for dipping
Instructions
Prepare sushi rice or cauliflower rice.
In a small bowl, mix together vinegar, salt, and stevia until salt dissolves. Pour mixture over rice and mix gently until well combined. Set rice aside to cool. You can also place the rice in your refrigerator to speed up the cooling process.
Rinse shrimp and pat them dry really well with paper towels or a kitchen towel. Spread shrimp out on a large plate and sprinkle with furikake seasoning on both sides.
Melt ghee or avocado oil in a large skillet over medium heat.
While the skillet is heating up, use a regular vegetable peeler, julienne peeler, or spiralizer to peel/spiralize the cucumber and carrots.
Once the skillet is hot, carefully add the shrimp to the pan, one by one. Be careful not to overcrowd the pan. Cook in batches if necessary. Cook shrimp for about 1-2 minutes per side for large shrimp. Adjust cooking time based on the size of your shrimp. They will be finished cooking when they are pink in color and completely opaque throughout. Remove shrimp to a plate to cool.
Once rice and shrimp are cooled, it's time to make your sushi bowls! Arrange with rice on the bottom, then add your shrimp and veggies on top.