Chop the cucumber, roughly chop the cilantro, slice the green onions, and cut the avocado into bite-sized pieces. Also, make sure your edamame is cooked.

Cook the brown rice and riced cauliflower using your favorite method. For fast results, we used cooked brown rice that is frozen and frozen riced cauliflower. Then, we boiled the brown rice and riced cauliflower together for about 2-3 minutes in a saucepan on the stove. Also, we added a pinch of salt to the boiling water. After that, rinse the rice with cold water in a strainer. Let the rice sit and drain the water.

Once the brown rice and cauliflower rice are drained, add the seasoned rice vinegar and salt to them and mix. You can add the low-sodium soy sauce or tamari to the rice and mix or pour it on top of the bowls once assembled.

Defrost the cooked frozen shrimp. We placed the shrimp in a large strainer and ran water over it to defrost it.

Mix together the sriracha and light mayonnaise.

Divide everything between two bowls when assembling. To assemble the bowls, add the rice, cooked shrimp, cucumber, cilantro, green onions, avocado, and edamame. Pour the low-sodium soy sauce or tamari on top if you did not already mix it with the rice. Then, add the spicy mayonnaise and enjoy!