California Roll in a Bowl and Miso Soup

Name: California Roll in a Bowl and Miso Soup
Yield: Serves 2
Cuisine: American
Ingredients: Pinch of salt; 1 tbsp. (15 ml) rice vinegar; 2 tbsps. (30 ml) canned coconut milk*; 4 cups (430 g-450 g) cauliflower rice (about two 16-ounce bags of fresh cauliflower rice); 4 cups (430 g-450 g) cauliflower rice (about two 16-ounce bags of fresh cauliflower rice); Egg, boiled for 6 minutes, peeled, and sliced in half for garnish (optional); ½ tsp. (1.5 g) sesame seeds for garnish (optional); 8–10 oz. (227–283 g) cooked crabmeat, chopped (or substitute same quantity sushi-grade chopped salmon or extra firm tofu); 8–10 oz. (227–283 g) cooked crabmeat, chopped (or substitute same quantity sushi-grade chopped salmon or extra firm tofu); 8–10 oz. (227–283 g) cooked crabmeat, chopped (or substitute same quantity sushi-grade chopped salmon or extra firm tofu); ½ avocado; 1 small carrot, sliced into sticks; 1 medium cucumber, sliced into sticks; 1 tsp. (5 ml) soy sauce or coconut aminos; 1½ cups (355 ml) water; ½ tsp. (1.5 g) dashi (optional); 1 tbsp. (17 g) miso; 3 tbsps. (45 g) reduced fat mayonnaise or full-fat Greek yogurt; 3 tbsps. (45 g) reduced fat mayonnaise or full-fat Greek yogurt; ½ lemon, juiced; 1 tsp. (5 ml) soy sauce or coconut aminos; 2 ounces (60 g) silken tofu, cubed; Garnishes: chopped scallions and torn seaweed; Garnishes: chopped scallions and torn seaweed

Preparation info

Serves
2

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

Cauliflower Rice

4 cups (430 g-450 g) cauliflower rice (about two

Americas
United States
Dinner
Lunch
Fish course
Pescatarian
California
Soup

Method

California Roll

Heat a nonstick skillet over medium-high heat; lightly coat with spray.
Add cauliflower rice to skillet. Cook for 3 to 5 minutes, stirring occasionally.
Add coconut aminos, vinegar, and salt and stir together. Cook for an additional 3 to 5 minutes or until most of the liquid has evaporated.