Place the shrimp in a bowl. Add the ginger and sake and toss lightly. Marinate in the refrigerator for 15-20 minutes.
While the shrimp is marinating, prepare the cauliflower rice according to the recipe and set aside.
Bring a medium pot of water to a boil. Once boiling, turn down heat to medium and add the marinated shrimp, including the ginger and sake. Cook for 2-3 minutes, until pink and cooked through. Drain in a colander and let the shrimp cool slightly.
While shrimp is cooling, mix the sauce ingredients in a small bowl and set aside.
Peel, pit and dice the avocados. Place into a large mixing bowl and lightly toss with the lemon juice. Add the cauliflower rice, shrimp, parsley and sauce. Mix gently and serve at room temperature or chilled.