For the Wasabi Cream:

• 3 tablespoons mayonnaise
• 1 tablespoon water
• 2 teaspoons wasabi paste

For the sushi bowls:

• 16 ounces riced cauliflower about 4 cups fresh or frozen

• 2 tablespoons water
• 1 tablespoon coconut oil
• 1 tablespoon toasted sesame oil
• 8 ounces lump crabmeat I used canned
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons Sriracha sauce
• 1/2 avocado sliced
• 1 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 teaspoon grated carrots for garnish optional

To make the wasabi cream:

1. Mix the ingredients for the cream in a small bowl until well combined.

For the sushi bowls:

1. In a medium saucepan over medium heat, combine the cauliflower with the water and coconut oil Bring to a simmer, then cover and reduce the heat to low. Cook for 5 to 10 minutes, until tender. Remove from the heat and let cool completely. Stir in the sesame oil.

2. In a medium bowl, combine the crab meat, mayonnaise, and Sriracha. Stir until well mixed.
3. Divide the cauliflower rice among 4 serving bowls. Top each with one-quarter of the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage, and radish slices, if desired. Sprinkle with sesame seeds. Serve with the wasabi cream on the side.