Deconstructed Shrimp Sushi Bowls with Spicy Mayo

Sushi bowls are a good way to get the flavors of a sushi night without rolling anything. The rice is the piece that makes or breaks them, and here it is cauliflower rice, seasoned with rice vinegar, a little sesame oil, and salt. I like to let it cool to room temperature before anything goes on top. Warm rice wilts the cucumber and makes the avocado look tired, and a cool base keeps every layer bright.

The sauce is simple. Light mayonnaise, sriracha, and a squeeze of lime whisked together give you something creamy with a bit of heat, and it's easy to adjust. If you like it hotter, add more sriracha a half teaspoon at a time and taste as you go. Keep the sauce in a small jar in the fridge and it will hold for a few days, which means leftovers can be rebuilt quickly.

A food fact worth knowing: avocado keeps its color best when it is cut just before serving and the pit is left in the bowl until you need it. If you are prepping ahead, store the diced avocado separately with a few drops of lime juice rather than mixing it into the rice.

Leftover cauliflower rice is nice the next day, pressed into a skillet with a beaten egg and some sesame seeds. It turns into a quick fried rice in about five minutes. If you want more of that idea, Savory Sesame Cauliflower Rice with Carrots takes the same base in a warmer, more savory direction.

For a side, a plate of Cucumber Salad with Rice Vinegar and Sesame fits right in. It repeats the tangy, nutty notes of the bowl, so the meal feels like one family of flavors. If you want something heartier alongside, Grilled Lemongrass Beef Skewers with Fresh Herbs bring a smoky, aromatic contrast. Pour a glass of cold water or unsweetened green tea alongside, and you have a light, satisfying dinner that still feels like a treat.