California Roll Sushi Bowls

INGREDIENTS

For the Wasabi Cream:

3 tbsp

mayonnaise

1 tbsp

water

2 tsp

wasabi paste

For the sushi bowls:

16 oz

riced cauliflower (about 4 cups, fresh or frozen)

2 tbsp

water

1 tbsp

coconut oil

1 tbsp

toasted sesame oil

8 oz

lump crabmeat (I used canned)

2 tbsp

mayonnaise

2 tsp

Sriracha sauce

1/2

avocado (sliced)

sheet nori (seaweed, cut into think strips)

1/2

medium cucumber (cut into matchsticks or rounds)

1/3 cup

shredded red cabbage (for garnish)

1/2

medium radish (sliced into thin rounds, for garnish)

1 tsp

grated carrots (for garnish (optional))