Print

Keto Salmon Sushi Bake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy keto salmon sushi bake with cauliflower rice, creamy salmon mix, spicy mayo, and avocado. All the flavor of sushi without the carbs or rolling.

Ingredients

Scale

Cauliflower rice layer

  • 1 large head cauliflower (or 1 bag frozen cauliflower rice)

  • 2 tbsp rice vinegar

  • 1 tbsp sesame oil

  • Salt to taste

Salmon mixture

  • 1 lb cooked salmon (baked or leftover)

  • 4 oz cream cheese, softened

  • 2 tbsp mayonnaise (sugar-free or Kewpie)

  • 1 tbsp sriracha (more or less for spice)

  • 2 green onions, chopped

Toppings & serving

  • 1 avocado, sliced

  • 1 tbsp sesame seeds

  • Extra mayo + sriracha for drizzle

  • 3–4 sheets roasted seaweed (nori), cut into small squares

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Cook cauliflower rice: pulse fresh cauliflower in food processor, or use frozen. Sauté in sesame oil 5–7 minutes until soft. Stir in rice vinegar and salt. Spread in a baking dish.

  3. Mix salmon layer: flake salmon, then combine with cream cheese, mayo, sriracha, and green onions. Spread on top of cauliflower rice.

  4. Bake for 15 minutes until heated through.

  5. Remove, drizzle with mayo and sriracha, sprinkle sesame seeds, and top with avocado slices.

  6. Serve warm with roasted seaweed squares for scooping.

Notes

  • Use leftover salmon to save time.

  • Can be stored in fridge for 3 days. Reheat before serving, add fresh avocado.

  • Freezer friendly without avocado.

  • Swap salmon for tuna, crab, or shrimp for variations.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-salmon-sushi-bake/