Back to Recipes

Pescatarian Cauliflower Rice Sushi Bowls

Name: Pescatarian Cauliflower Rice Sushi Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese-Inspired
Ingredients: 1 large head cauliflower, riced (or 4 cups bagged cauliflower rice); 1 tablespoon toasted sesame oil; 2 teaspoons rice vinegar; 1 tablespoon low-sodium tamari or soy sauce (gluten-free if needed); 1 teaspoon grated fresh ginger; 1 teaspoon maple syrup or agave nectar; 1 cup shelled edamame, cooked; 1 medium cucumber, diced; 1 cup shredded carrots; 1 ripe avocado, sliced; 4 ounces smoked or cooked wild-caught salmon, flaked (omit for strict vegan); 2 sheets nori, thinly sliced; 2 tablespoons toasted sesame seeds; 2 scallions, thinly sliced; Pickled ginger, for serving (optional); Wasabi paste, for serving (optional)

By PanPotPlates Editorial TeamPublished May 4, 2026

Japanese-Inspired 25 mins lowcarbpescatarianglutenfreedairyfreeeasyquickmealprep

Pescatarian Cauliflower Rice Sushi Bowls with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 10 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Japanese-Inspired

Ingredients

Servings 4

1 large head cauliflower, riced (or 4 cups bagged cauliflower rice)
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
1 tablespoon low-sodium tamari or soy sauce (gluten-free if needed)
1 teaspoon grated fresh ginger
1 teaspoon maple syrup or agave nectar
1 cup shelled edamame, cooked
1 medium cucumber, diced
1 cup shredded carrots
1 ripe avocado, sliced
4 ounces smoked or cooked wild-caught salmon, flaked (omit for strict vegan)
2 sheets nori, thinly sliced
2 tablespoons toasted sesame seeds
2 scallions, thinly sliced
Pickled ginger, for serving (optional)
Wasabi paste, for serving (optional)

Ingredients for Low-Carb Pescatarian Cauliflower Rice Sushi Bowls

Instructions

Prepare the cauliflower rice by pulsing cauliflower florets in a food processor until rice-sized. Alternatively, use pre-riced cauliflower from the store.
Heat the toasted sesame oil in a large nonstick skillet over medium heat. Add the grated fresh ginger and sauté for 1 minute until fragrant.
Add the cauliflower rice to the skillet and stir well to combine with the ginger and oil. Cook for 5 minutes, stirring occasionally, until slightly tender but not mushy.
In a small bowl, mix together rice vinegar, tamari, and maple syrup. Drizzle over the cauliflower rice and stir well to coat. Cook for another 2 minutes, then remove from heat.
Divide the cauliflower rice evenly among serving bowls.
Top each bowl with cooked edamame, diced cucumber, shredded carrots, sliced avocado, and the flaked salmon (if using).
Sprinkle sliced nori, toasted sesame seeds, and scallions evenly over each bowl.
Serve immediately with optional pickled ginger and wasabi paste for an authentic sushi flavor experience.
For meal prep, cover bowls tightly and refrigerate for up to 3 days. Keep avocado slices fresh by adding them close to serving time to prevent browning.