If your cravings are screaming “sushi night” but your carbs are already maxed out, this is your green light. Picture all the umami you love—creamy, spicy, salty, crunchy—without the post-rice slump. This Keto-Friendly Sushi Bake (Cauliflower Rice) turns weeknight dinner into a flex: fast prep, big flavor, zero regret.
You’ll feed a crowd, smash your macros, and honestly, you might forget regular sushi exists. Bold claim? Try it and tell me I’m wrong.
What Makes This Recipe So Good
- Low-carb, high-reward: Cauliflower rice keeps the sushi vibes without the carb tax.
Big satisfaction, small glucose spike.
- Meal-prep gold: Bakes in one pan, slices clean, and reheats like a champ. Less chaos, more wins.
- Balanced richness: Cream cheese, Kewpie-style mayo, and sriracha create that spicy, creamy topping you expect from your favorite sushi roll.
- Customizable: Salmon, crab, shrimp, or tofu—it all works. You can keep it classic or go full “chef’s special.”
- Texture done right: Toasted nori crumbs and sesame seeds bring crunch and depth, so it never feels like “diet” food.
What Goes Into This Recipe – Ingredients
- Cauliflower rice base:
- 4 cups riced cauliflower (fresh or frozen, squeezed to remove moisture)
- 2 tablespoons rice vinegar (or apple cider vinegar for ultra-low carb)
- 1 tablespoon coconut aminos or tamari (low-sodium if preferred)
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1 teaspoon granulated erythritol or allulose (optional, to mimic sushi rice balance)
- Protein layer:
- 12 ounces cooked salmon, flaked (or cooked shrimp, or keto-friendly canned crab with no fillers)
- 4 ounces cream cheese, softened
- 1/4 cup Kewpie mayonnaise or avocado oil mayo
- 1–2 tablespoons sriracha (adjust heat to taste)
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ginger paste or grated fresh ginger
- 1 tablespoon chopped green onion
- Toppings:
- 2 sheets nori, cut or crumbled into small flakes
- 1 tablespoon toasted sesame seeds (white or black)
- Extra sriracha + mayo for drizzling
- Optional: Furikake seasoning (check for sugar), sliced jalapeños, or chili crisp (low-carb)
- To serve:
- Cucumber slices, avocado slices, and extra nori sheets or seaweed snacks for scooping
Cooking Instructions
- Prep the cauliflower rice: If using frozen, thaw fully and squeeze in a clean towel to remove excess moisture.
You want it dry-ish, not soggy.
- Sauté the base: In a large skillet over medium heat, cook cauliflower rice 5–7 minutes until steam reduces and it smells nutty. Stir in rice vinegar, coconut aminos, sesame oil, salt, and sweetener (if using). Cook 1–2 more minutes.
Taste and adjust seasoning.
- Make the protein mix: In a bowl, combine flaked salmon, cream cheese, mayo, sriracha, lemon juice, garlic powder, ginger, and green onion until creamy and spreadable.
- Assemble: Lightly grease a 9×9-inch baking dish. Press the cauliflower rice evenly into the bottom to form a compact base. Spread the salmon mixture on top in an even layer.
- Bake: Bake at 400°F (205°C) for 12–15 minutes, until the top looks slightly set and warmed through.
Broil 1–2 minutes for light browning if desired. Don’t scorch it—creamy, not crispy.
- Finish: Sprinkle with nori flakes and sesame seeds. Drizzle with extra mayo and sriracha.
Add furikake if you’ve vetted the ingredients.
- Serve: Slice into squares. Scoop with nori sheets or pair with cucumber and avocado. Build bites like sushi nachos—no chopsticks required, unless you’re fancy.
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
Reheat at 350°F (175°C) for 10–12 minutes or microwave in short bursts.
- Freezer: You can freeze portions for up to 1 month. Thaw in the fridge overnight, then reheat in the oven for best texture.
- Keep toppings fresh: Add nori, sesame, and drizzles after reheating to keep the crunch alive. Soggy nori is a crime.
Why This is Good for You
- Low carb, high satiety: Cauliflower and quality fats help control hunger without spiking blood sugar.
- Omega-3s (if using salmon): Supports brain, heart, and mood.
Big return on investment.
- Protein-forward: Keeps you full, supports muscle maintenance, and fuels recovery.
- Micronutrient-rich: Seaweed brings iodine and minerals; sesame adds calcium and healthy fats.
Don’t Make These Errors
- Skipping moisture removal: Wet cauliflower turns the base mushy. Squeeze it like you mean it.
- Overbaking: You want creamy, not dry. The bake is to heat and meld flavors, not dehydrate your dinner.
- Using sugary sauces: Many srirachas, furikakes, and “spicy mayo” mixes hide sugar.
Read labels, IMO.
- Forgetting acid and umami: Vinegar + coconut aminos = sushi magic. Without them, it tastes flat.
- Skimping on seasoning: Cauliflower needs help. Salt appropriately and taste as you go.
Variations You Can Try
- Spicy shrimp bake: Swap salmon for chopped cooked shrimp.
Add a dash of smoked paprika for depth.
- California-style keto: Use real crab or high-quality imitation-free canned crab, plus diced cucumber and avocado after baking.
- Saucy eel-inspired (keto): Drizzle with a homemade “eel sauce” using tamari, allulose, and a touch of vinegar reduced on the stove until syrupy.
- Tofu & mushroom: For pescatarian-optional, use firm tofu crumbles and sautéed shiitakes. Add a splash of tamari for umami.
- Extra-crunch topping: Mix crushed pork rinds with sesame seeds and sprinkle on top post-bake for a crispy, low-carb finish. Sounds wild, works great.
FAQ
Can I use regular rice instead of cauliflower rice?
Yes, but it won’t be keto.
If carbs aren’t a concern, use seasoned sushi rice. For low-carb goals, stick to cauliflower or even “miracle rice” (konjac-based) as an alternative.
Is Kewpie mayo keto-friendly?
Typically yes in small amounts, but check labels—some versions contain a touch of sugar. Avocado oil mayo is a safe swap with clean ingredients.
Can I make this dairy-free?
Use a dairy-free cream cheese alternative and a clean mayo.
The texture stays creamy, and the flavor holds up with the ginger, garlic, and sriracha.
What proteins work best?
Cooked salmon is top-tier, followed by shrimp or lump crab. Leftover rotisserie chicken also works if you’re flexible with the sushi theme—no gatekeeping here.
How do I keep the nori crunchy?
Add nori flakes and drizzles after baking and just before serving. If meal-prepping, keep toppings separate and add when reheating.
Can I make it spicier?
Absolutely.
Increase sriracha, add chili crisp (low-carb), or toss in sliced jalapeños. Your taste buds, your rules.
What if my cauliflower rice tastes bland?
You probably under-seasoned. Add more salt, vinegar, and coconut aminos.
A pinch of sweetener also balances the acidity, FYI.
How do I prevent a watery bake?
Squeeze moisture from the cauliflower, sauté it to steam off extra water, and avoid overloading with watery add-ins like fresh cucumber pre-bake. Add those after.
Final Thoughts
This Keto-Friendly Sushi Bake (Cauliflower Rice) is proof that low-carb isn’t a downgrade—it’s an upgrade. It’s rich, bold, and weeknight-fast, with enough flavor to satisfy even your sushi-snob friend.
Keep a few sheets of nori on the side, slice, scoop, and watch it disappear. When you want big flavor with smaller numbers, this is the move.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!