If you love a good sushi bowl then you’ll love this version with crispy Karaage Cauliflower. Kara-age means to fry something without a batter, so it ends up being wonderfully light and crunchy. Our broth is used in the coating mixture which makes it extra delicious!
Cook rice according to packet instructions. Once cooked, stir through 1 tablespoon of sushi seasoning.
In a bowl, combine Tamari, ginger, and maple syrup. Add cauliflower florets and marinate for 5 minutes.
Heat the oil for frying.
Mix the tapioca flour, Bone or Veggie Broth, salt, and pepper together, lay out in a tray, and lightly coat the cauliflower.
Dunk florets into the oil, fry for 2 minutes, then remove from oil for 30 seconds, then add to oil again for another minute, or until golden brown. Lay out onto some paper towel.
While the karaage cauliflower is cooking, place the marinade in a small saucepan, add 1 tablespoon of sushi seasoning, and cook on high heat until the marinade begins to bubble. Pour out into a dish and use as a dipping sauce.
Serve karaage cauliflower and sticky rice in bowls with avocado, nori, cucumber, snow peas, pickled ginger, pepitas, and edamame. Garnish with 1/2 lime.
Cook rice according to packet instructions. Once cooked, stir through 15 ml of sushi seasoning.
In a bowl, combine Tamari, ginger, and maple syrup. Add cauliflower florets and marinate for 5 minutes.
Heat the oil for frying.
Mix the tapioca flour, Bone or Veggie Broth, salt, and pepper together, lay out in a tray, and lightly coat the cauliflower.
Dunk florets into the oil, fry for 2 minutes, then remove from oil for 30 seconds, then add to oil again for another minute, or until golden brown. Lay out onto some paper towel.
While the karaage cauliflower is cooking, place the marinade in a small saucepan, add 15 ml of sushi seasoning, and cook on high heat until the marinade begins to bubble. Pour out into a dish and use as a dipping sauce.
Serve karaage cauliflower and sticky rice in bowls with avocado, nori, cucumber, snow peas, pickled ginger, pepitas, and edamame. Garnish with 1/2 lime.
Sushi Bowl
With Karaage Cauliflower
Easy peasy
2
45 mins
If you love a good sushi bowl then you’ll love this version with crispy Karaage Cauliflower. Kara-age means to fry something without a batter, so it ends up being wonderfully light and crunchy. Our broth is used in the coating mixture which makes it extra delicious!
Cook rice according to packet instructions. Once cooked, stir through 1 tablespoon of sushi seasoning.
In a bowl, combine Tamari, ginger, and maple syrup. Add cauliflower florets and marinate for 5 minutes.
Heat the oil for frying.
Mix the tapioca flour, Bone or Veggie Broth, salt, and pepper together, lay out in a tray, and lightly coat the cauliflower.
Dunk florets into the oil, fry for 2 minutes, then remove from oil for 30 seconds, then add to oil again for another minute, or until golden brown. Lay out onto some paper towel.
While the karaage cauliflower is cooking, place the marinade in a small saucepan, add 1 tablespoon of sushi seasoning, and cook on high heat until the marinade begins to bubble. Pour out into a dish and use as a dipping sauce.
Serve karaage cauliflower and sticky rice in bowls with avocado, nori, cucumber, snow peas, pickled ginger, pepitas, and edamame. Garnish with 1/2 lime.
Cook rice according to packet instructions. Once cooked, stir through 15 ml of sushi seasoning.
In a bowl, combine Tamari, ginger, and maple syrup. Add cauliflower florets and marinate for 5 minutes.
Heat the oil for frying.
Mix the tapioca flour, Bone or Veggie Broth, salt, and pepper together, lay out in a tray, and lightly coat the cauliflower.
Dunk florets into the oil, fry for 2 minutes, then remove from oil for 30 seconds, then add to oil again for another minute, or until golden brown. Lay out onto some paper towel.
While the karaage cauliflower is cooking, place the marinade in a small saucepan, add 15 ml of sushi seasoning, and cook on high heat until the marinade begins to bubble. Pour out into a dish and use as a dipping sauce.
Serve karaage cauliflower and sticky rice in bowls with avocado, nori, cucumber, snow peas, pickled ginger, pepitas, and edamame. Garnish with 1/2 lime.
