When I’m craving sushi, I make these delicious “rice bowls”. This one is by far our favorite and how can it not be when the cauliflower rice is cooked in bacon grease?! I also add kale (that’s the “lettuce”, here) to the rice to sneak in a little fiber for my kiddos and they LOVE it! Like many people, they prefer spinach over kale, but they can’t tell the difference when it’s wilted down so….WINNING!!
3 cups riced caulifower (fresh or frozen)
1 pack uncured bacon (cut into small pieces)
1/4 cup green onion (chopped)
3 cups kale
pepper to taste
Heat a medium saucepan over medium-high heat and add bacon pieces and cook until crisp. Once cooked, add riced cauliflower to the bacon and bacon grease and stir to combine. Then, add in kale, green onions, pepper and stir. Once the kale is wilted, take off heat and set aside.
20 jumbo shrimp
Grape Tomatoes (halved)
1 Tbsp butter
2 cloves garlic (minced)
1 Tbsp sesame seeds or Everything But The Bagel Seasoning
Heat a medium skillet over medium-high heat and add 1 Tbsp butter until melted. Add shrimp to pan and sprinkle with salt and pepper and add minced garlic. Cook until opaque and then remove from heat. Set aside.
1/2 cup mayonnaise
2 minced garlic cloves
1 teaspoon fresh lime juice
1 teaspoon chipotle chile powder or chipotle hot sauce
Salt and pepper to taste
Mix all ingredients together in a small mixing bowl. Set aside.
Spoon “rice” into a bowl and top with all the fixings, then drizzle with Chipotle Aioli and sprinkle with sesame seeds.