I have a million little resolutions I could bore you with, but like so many people, my primary resolution for 2016 is to focus on my health. I want (and need) to lose weight for a variety of reasons, but if I make weight loss my primary focus, I go a little crazy. Crazy with binge eating, or crazy with undereating, or crazy with overexercising…it sucks, honestly. I’ve had such a difficult relationship with my body, and with food, over the years, so I’m trying to find a way to lose weight without veering into the familiar eating disorder territory. So instead of counting calories like I did for so long (which is totally fine and works great for many people! I just get really obsessive), I’m finally trying to shift to a predominantly low-carb diet.
I say finally because I was diagnosed with polycystic ovarian syndrome several years ago, shortly after high school I believe, and that was when my doctor first told me I should consider a low-carb diet. I remember eating some really weird chicken burgers for like 2 days and then jumping ship. So here I am, some 10 years (!) and 20 billion french fries later, trying it all again. (But not the chicken burgers – sorry, mom.)
This brings me to today’s recipe, and my first recipe ever on this dang blog. I’m calling it a lazy sushi bowl, because I didn’t want to make the effort to create sushi rolls, nor did I want to source sushi-grade fish. Because I’m #lazy. I also didn’t want to use rice because #lowcarb, BUT I REALLY WANTED RICE, so I whipped up some cauliflower “sushi rice” to use in its place. I added in some cooked salmon & mixed it together with a bunch of other random sushi-ish stuff I wanted to eat and voilà – the lazy low-carb sushi bowl was born. (Of course, feel free to use whatever fish/veggies you love in your version. That’s the beauty of this thing- super easy & totally customizable.)
Lazy Low-Carb Sushi Bowls
for the cauliflower sushi rice:
1 head of cauliflower, roughly chopped into florets
heaping 1 tbsp rice wine vinegar (unseasoned)
heaping 1 tbsp of splenda (or sweetener of your choice)
salt, to taste
for the bowl:
cooked, chilled & flaked salmon (I used 4 fillets)
green onions, chopped
8oz cream cheese, cut into small cubes
- Place cauliflower florets in a food processor or blender and pulse until it resembles rice. Set aside in a medium-sized bowl. (Depending on the size of your appliance, you’ll likely have to pulse them in batches. I used a KitchenAid blender and did mine in probably 4 or 5 batches. Fortunately, it’s quick work once you get going. If you don’t have a blender or processor, you can do this by hand with a box grater, but it’s tedious & rather messy.)
- Add splenda, rice wine vinegar, and salt to taste. I’d probably start with a 1/2 tsp salt and go from there.
- Aaand that’s it for the rice. I know some people like to heat their cauli rice, but since I’m serving everything here chilled, I quite like it raw & cold. Plus, I always make a huge mess any time I try to transfer it from dish to dish, so I don’t mind limiting the number of dishes it comes in contact with.
- Layer everything together! It’s that easy.