Think sushi burrito vibes without the carb-heavy rice, all in a bowl you can build in minutes. This keto-friendly version swaps traditional rice for savory cauliflower rice, bumps up the healthy fats, and adds a crunchy nori topping that feels like a treat. The wasabi mayo brings just the right kick, and you can customize the protein to match your mood.
It’s simple enough for a weekday lunch yet bold enough to feel special. If you love sushi flavors but want to keep things low-carb and satisfying, this bowl hits the spot.
What Makes This Recipe So Good
- Low-carb, high flavor: Cauliflower rice keeps carbs in check while soaking up all those sushi-style flavors.
- Customizable protein: Use raw sashimi-grade fish, cooked shrimp, seared salmon, or tofu—whatever fits your comfort level and pantry.
- Fast to assemble: Most ingredients are simple and ready-to-go. Great for meal prep or a quick dinner.
- Crispy nori crunch: Toasted seaweed crumbles add texture and that unmistakable sushi essence.
- Balanced and satisfying: Healthy fats, protein, and fiber help keep you full without the post-meal slump.
Ingredients
- For the base
- 3 cups riced cauliflower (fresh or frozen)
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon rice vinegar (look for sugar-free)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Protein options (choose one or mix)
- 8–10 ounces sashimi-grade salmon or tuna, cubed
- Or 8 ounces cooked shrimp, chopped
- Or 8 ounces cooked salmon or chicken, shredded
- Or 8 ounces firm tofu, cubed and pan-seared
- Veggies and toppings
- 1 small cucumber, deseeded and diced
- 1 small avocado, sliced or cubed
- 1/2 cup shredded red cabbage or thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons pickled ginger, chopped (optional, check sugars)
- 1–2 tablespoons sesame seeds (white or black)
- Crispy nori crunch
- 2–3 sheets nori (roasted seaweed snacks work great)
- 1 teaspoon avocado oil (optional)
- Pinch of sea salt
- Wasabi mayo
- 1/3 cup mayonnaise (avocado oil mayo preferred)
- 1–2 teaspoons prepared wasabi paste (to taste)
- 1 teaspoon lime juice or rice vinegar
- 1/2 teaspoon tamari or coconut aminos (optional)
- Finishing drizzle (optional)
- 1–2 teaspoons tamari or coconut aminos
- Extra sesame oil, to taste
Instructions
- Prep the wasabi mayo: In a small bowl, whisk mayo, wasabi paste, lime juice, and tamari (if using).Adjust heat to your liking. Chill while you prep the rest.
- Cook the cauliflower rice: Heat avocado oil in a skillet over medium. Add riced cauliflower, a pinch of salt and pepper, and cook 4–6 minutes until tender but not mushy.Turn off heat and stir in rice vinegar and sesame oil. Set aside to cool slightly.
- Make the nori crunch: Hold a nori sheet over a warm burner or dry skillet for a few seconds to crisp, or bake at 300°F (150°C) for 3–4 minutes. Brush very lightly with oil and sprinkle a pinch of salt if you want extra flavor.Crumble into small flakes. Repeat with remaining sheets.
- Prep the protein: If using sashimi-grade fish, pat dry and cube. If using cooked shrimp, salmon, chicken, or tofu, cut into bite-size pieces.Season lightly with salt and a touch of tamari if desired.
- Chop the veg: Dice cucumber, slice avocado, shred cabbage, and slice green onions. Keep portions bite-sized for easy bowl eating.
- Assemble the bowls: Divide cauliflower rice into bowls. Add your protein, cucumber, cabbage, and avocado.Sprinkle green onions and sesame seeds on top.
- Finish and serve: Drizzle with wasabi mayo. Add a few drops of tamari or coconut aminos and a touch of sesame oil to taste. Top generously with the crispy nori crunch.Serve immediately.
Keeping It Fresh
- Store components separately: Keep cauliflower rice, protein, veggies, nori, and sauce in separate containers. Combine just before eating so nothing gets soggy.
- Fridge life: Cooked proteins and cauliflower rice last about 3 days in the fridge. Sashimi-grade fish is best within 24 hours of purchase.
- Nori stays crisp: Store crumbled nori at room temperature in an airtight container with a small desiccant pack if you have one.
- Avocado strategy: Slice avocado right before serving, or toss cubes with a little lime juice to slow browning.
Health Benefits
- Keto-friendly macros: Cauliflower rice keeps carbs low while adding fiber, helping with fullness and steady energy.
- Healthy fats: Avocado and mayo provide monounsaturated fats that support satiation and flavor.
- Protein power: Fish, shrimp, chicken, or tofu offer lean protein for muscle support and recovery.
- Micronutrient boost: Seaweed brings iodine and trace minerals; cabbage adds vitamin C; sesame seeds provide calcium and healthy fats.
- Inflammation-friendly choices: Avocado oil, olive oil, and fatty fish like salmon can support heart health and overall wellness.
Common Mistakes to Avoid
- Overcooking the cauliflower rice: It turns mushy fast.Keep it just tender and season after cooking.
- Skipping the vinegar: The rice vinegar gives that classic sushi rice vibe. Choose a sugar-free brand and don’t omit.
- Soggy nori: Add nori right before serving and store separately to keep it crisp.
- Underseasoning: Keto recipes shine with bold flavors. Use sesame oil, tamari, and wasabi mayo to balance richness and acidity.
- Using non-sashimi fish raw: If you’re using raw fish, make sure it’s sashimi-grade and fresh from a trusted source.Otherwise, use cooked protein.
Alternatives
- Spicy tuna style: Mix cubed sashimi-grade tuna with wasabi mayo and a touch of chili oil for heat.
- Vegetarian swap: Use crispy tofu and add extra avocado. A splash of coconut aminos brings umami.
- Mayo-free sauce: Try a mix of tamari, lime juice, grated ginger, and a tiny bit of sesame oil.
- Extra crunch: Add sliced radish or roasted seaweed snacks broken into shards.
- Flavor twist: Stir furikake (check carbs) into the cauliflower rice for bonus seaweed-sesame flavor.
- Heat lovers: Add sriracha or chili crisp (use a low-sugar brand) to the mayo or drizzle on top.
FAQ
Can I make this completely dairy-free?
Yes. The recipe is naturally dairy-free if you use a dairy-free mayonnaise.
Everything else is already dairy-free.
Is cauliflower rice the only keto option?
It’s the most common, but you can try finely shredded cabbage sautéed briefly, or a mix of shirataki rice with cauliflower rice for extra bulk and very low carbs.
How spicy is the wasabi mayo?
It’s as spicy as you make it. Start with 1 teaspoon of wasabi, taste, and add more if you like a stronger kick.
Can I use canned fish?
Absolutely. Canned wild salmon or tuna works well.
Drain thoroughly, season lightly, and add a squeeze of lime to brighten the flavor.
What if I don’t have rice vinegar?
Use apple cider vinegar or lime juice. Start with a smaller amount and adjust to taste, since they’re a bit sharper than rice vinegar.
How do I keep the avocado from browning in meal prep?
Cut it right before serving, or toss chopped avocado with lime juice and store in an airtight container with plastic wrap pressed against the surface.
Is coconut aminos keto-friendly?
Yes, in moderation. It’s lower in carbs than many sauces and adds a slightly sweet, savory flavor.
Check labels and use sparingly to keep carbs low.
Can I serve this warm?
Yes. Keep the cauliflower rice warm and use warm cooked protein. Add cold toppings and sauce right before serving for contrast and freshness.
Final Thoughts
This Keto Sushi Burrito Bowl brings the best parts of sushi—freshness, texture, and big flavor—without the carb-heavy rice.
The wasabi mayo and crispy nori make it feel restaurant-worthy, while the customizable protein keeps it easy. Prep the components ahead, layer them when you’re ready, and you’ve got a fast, satisfying bowl that fits your goals. Simple, bold, and endlessly flexible—that’s a weeknight win.