These Sushi Bowls with cauliflower rice have all the sushi flavor you crave without the heavy carbs. This deconstructed keto sushi is easy to make and perfect for a fresh and healthy meal.
Isn’t it nice when a healthy meal comes together so easily, you hardly need to think about it? That’s exactly what I love about these Keto Sushi Bowls. I’ve been making them all summer long and I can’t get enough.
I threw this recipe together one day almost by accident. I intended to make a salad with some leftover salmon, but alas, the lettuce was all gone. So I proceeded to chop up the cucumber and the avocado, toss it with the salmon, and drizzle it with some toasted sesame oil.
One bite and I was hooked. And with a little tweaking, and some cauliflower rice to bulk it up, I had an easy recipe for sushi bowls that I could throw together whenever I wanted.
Deconstructed Keto Sushi Recipe
There are a number of ways to make keto sushi, but making them into proper rolls takes a bit of effort. I don’t know why we don’t always make it into bowls like this!
The best part is, you can adapt this recipe to mimic your favorite sushi flavors. Prefer tuna to salmon? That’s an easy switch. Not a fan of avocado? You can skip it! Want a little wasabi? Add a little to the dressing. Use raw sushi-grade fish, or cooked shrimp, or canned crab. This basic recipe is infinitely variable.
No matter how you make it, these sushi bowls are super healthy and delicious. They’re packed with protein, healthy fats, and fiber, along with plenty of vitamins and minerals. It might just be the perfect low carb meal!
Ingredients you need
- Cauliflower rice: You can use fresh or frozen cauliflower rice. For fresh, you will need to cook it to make it tender enough for the bowls. For frozen, you can simply defrost and it should be the right texture.
- Fish: I really like using leftover cooked salmon for these sushi bowls, but you could also use seared tuna or cooked, chopped shrimp. Of course, you can use sushi-grade raw fish as well.
- Toasted sesame oil: Make sure to use the toasted oil as it has much more flavor than plain sesame oil.
- Tamari: Tamari is entirely gluten-free and has a stronger flavor than soy sauce.
- Rice vinegar: Steer clear of the seasoned rice vinegar, as it often has added sugar and carbs.
- Vegetables: Cucumber, avocado, radish.
- Garnish: Sesame seeds, nori strips.
Step by Step Directions
1. In a small bowl, whisk together the sesame oil, tamari, and rice vinegar. Set aside.
2. Divide the cauliflower rice evenly between two serving bowls. Arrange the cucumber, avocado, and radish on top.
3. Flake the salmon into chunks with your fingers and arrange in the bowls. Sprinkle with sesame seeds and nori strips.
4. Drizzle with the dressing and add salt to taste.
Expert Tips
I really like using frozen cauliflower rice for these sushi bowls. All you need to do is let it thaw and it’s the perfect rice texture!
I make these bowls with cooked salmon because I often have leftovers, and it’s easier to store in the fridge for a few days. Sushi grade raw fish is delicious but must be used up quickly.
Frequently Asked Questions
Salmon might just be the perfect keto food, especially when it’s wild caught. A 100g (3.5 ounce) serving of sockeye salmon has 0g of carbs, 22g of protein, and 7g of fat. And it’s high in Omega 3 fatty acids and other vital nutrients.
There are a few ways to enjoy sushi on a keto diet. You can eat sashimi, which is sliced raw fish served without rice. You can also make your own keto sushi rolls with cauliflower rice. But these Keto Sushi Bowls are even easier, as you simply layer all the ingredients together.
This recipe for sushi bowls with cauliflower rice has 8.9g of carbs and 4.1g of fiber per serving. So it has 4.8g of net carbs per bowl.
More recipes you will enjoy
- Pecan Crusted Salmon
- Keto Seafood Chowder
- Guacamole Shrimp Bites
- Cilantro Lime Cauliflower Rice
- Baked Halibut
Keto Sushi Bowls
Ingredients
- 2 tablespoon toasted sesame oil
- 2 teaspoon tamari
- 1 tablespoon rice vinegar
- 1 ½ cups frozen cauliflower rice thawed
- 1 cup chopped cucumber
- ½ medium avocado sliced or chopped
- 1 medium radish thinly sliced
- 6 ounces cooked salmon or tuna chilled
- Salt to taste
Instructions
- In a small bowl, whisk together the sesame oil, tamari, and rice vinegar. Set aside.
- Divide the cauliflower rice evenly between two serving bowls. Arrange the cucumber, avocado, and radish on top.
- Flake the salmon into chunks with your fingers and arrange in the bowls. Sprinkle with sesame seeds and nori strips.
- Drizzle with the dressing and add salt to taste.
Shannon says
Haven’t made this yet but I’m giving the recipe 5 stars because, OMG this is brilliant! Cannot wait to try this 😋
Karri Stoerp says
Could you use canned salmon?
Carolyn says
Absolutely!
Leah says
Have you ever figured out a way to make cauliflower rice bind and stick together to emulate sticky rice? I want to make little “rice” patties to fry and crisp up and but spicy tune or spicy salmon on top of like the fancy sushi restaurants do! I can’t wait to make these bowls though! YUM!
Carolyn says
Not yet!