Cauliflower rice sushi bowl with teriyaki chicken

Cauliflower rice sushi bowlI quite like sushi but there are several reasons why I don’t really buy/eat/make it anymore. 1. I don’t really want to eat the carbs (it is easier for me to maintain a healthy weight range by avoiding refined carbs). 2. It’s quite expensive and not overly filling. 3. I am not willing to devote the time to making it. But having a sushi bowl with cauliflower rice resolves all of these issues. 1. I eliminated the refined carbs. 2. These sushi bowls are cheap to make. 3. These sushi bowls are quick and easy to make.

I quickly prepared the teriyaki marinade and chopped the chicken before work, then in between cooking the chicken this evening I made the sauce and chopped the salad ingredients. Very simple, fresh, tasty and healthy. If you want extra calories/carbohydrates replace the cauliflower rice with steamed white rice.

Cauliflower rice sushi bowl with teriyaki chicken

Makes 2 serves

Ingredients

Teriyaki chicken

2 chicken breasts, cubed

½ cup soy sauce

1 teaspoon sesame oil

1 tablespoon rice wine vinegar

½ tablespoon stevia

½ teaspoon ground ginger

1 clove garlic, minced

A few sprinkles of chilli flakes and onion powder

 

2 cups cauliflower rice

1 carrot, julienned

¼ of a cucumber, diced

1 cup shredded lettuce

1 – 2 yaki nori sushi sheets (depending on how much you like), cut into bite size pieces

Sauce

4 tablespoons tahini

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

½ teaspoon sesame oil

1 teaspoon honey

½ teaspoon ground ginger

Utensils

Measuring cups and spoons

Large bowl with a lid (to marinate chicken)

Chopping board

Sharp knife

Non-stick fry pan

Wooden spoon

Food processor

Small mixing bowl

Spoon

Method

  • Mix together the soy sauce, sesame oil, rice wine vinegar, stevia, ground ginger, garlic, chilli flakes and onion powder in a large mixing bowl. Add in the cubed chicken breasts and stir until the chicken is completely coated.
  • Put the lid on the bowl and allow the chicken to marinate in the fridge for at least 8 hours.
  • Cook the chicken over high heat in a non-stick fry pan, stirring often.
  • Divide the cauliflower rice between two bowls and microwave for 3 minutes.
  • To prepare the sauce mix all the ingredients together well in a small mixing bowl.
  • To assemble the sushi bowls cover the cauliflower rice with the carrot, cucumber and shredded lettuce. Top with the teriyaki chicken and pieces of yaki nori sheets and drizzle with sauce.

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