“Sometimes, a “project” recipe can be fun. You know the kind I mean, right? You research the recipe, buy special ingredients, and set aside a weekend afternoon to roll up your sleeves and spend the day playing in the kitchen. But then, most days, you just want to eat. Rightly or wrongly, I think of sushi rolls as a project: There’s all that fine chopping and rolling and… well, I guess I’m lazy when I’m hungry. This recipe delivers the contrasting flavors and textures of a fresh maki roll in a friendly bowl.” — Melissa Joulwan, author of Well Fed Weeknights.
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This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.
Break the cauliflower into florets, and remove the stems. Place the florets in the bowl of a food processor and pulse until the cauliflower looks like rice.
Warm the oil in a large, nonstick skillet over medium-high heat, for 2 minutes. Add the cauliflower and salt. Toss with a spatula to coat the rice in oil. Cover the pan and reduce the heat to low. Cook for 15 minutes.
Place the olive oil in a nonstick skillet. Warm it over a medium-high heat for 2 minutes.
Stack the nori sheets and cut them into quarters. Roll each pile of quarter sheets into a thin cylinder, then cut them into very thin strips. Add them to the pan, toss to coat with oil, and stir-fry until dark green and crisp, about 2 minutes. Transfer to a plate, and sprinkle with salt.
Mix the wasabi powder with water according to the package instructions.
Slice the dark green part of the scallions into 2-inch long batons. Peel and dice the mango. Cut the red pepper into thin strips. Dice the avocado.
Divide the rice between the bowls, add wasabi paste, coconut aminos, and rice vinegar to taste. Top the rice with shrimp, scallions, mango, pepper, and avocado. Sprinkle each bowl with crispy nori strips and sesame seeds.