I get it, some days you want sushi, but not the hassle of rolling, slicing, or cleaning up a rice-covered mess. You want that same hit of flavor, but you’re skipping the carbs and trying to keep things tight. That’s where this keto sushi bowl comes in. It’s like sushi decided to relax and throw on sweatpants, and honestly? It tastes even better like this.

We’re going for that classic Japanese flavor, but with tweaks to keep it low-carb, easy to prep, and still packed with all the good stuff your mouth wants.

Why This Sushi Bowl Works

Sushi is normally built around rice. But rice is a sugar bomb in disguise, and we’re not here for that. We swap it out with cauliflower rice—not soggy or bland, we’ll make it sing with a few kitchen tricks. Then we load it with sushi-style toppings: fresh fish, creamy avocado, sharp nori, a little tang, and heat.

You don’t need fancy knives. You don’t need to have watched a single cooking show. You just need to be hungry and willing to chop a few things.

Ingredients (Serves 2 Hungry Adults)

Here’s what you’ll need. Keep in mind, you can swap stuff depending on what you’ve got in your fridge.

The Base:

2 cups riced cauliflower (store-bought or grate it yourself)
1 tbsp rice vinegar
½ tsp sesame oil
Salt to taste

The Toppings:

1 avocado, sliced
1 small cucumber, thinly sliced
½ cup shredded carrots (optional if you’re watching carbs hard)
¼ cup pickled ginger
1 nori sheet, cut into strips or crumbled
200g (about 7 oz) raw salmon or tuna, sushi grade, cubed
2 tbsp mayonnaise
1 tsp sriracha (or more if you like heat)
Soy sauce or tamari, to taste
Toasted sesame seeds

Optional:

Wasabi
Scallions
Radish slices
A squeeze of lime

How To Pull Keto Sushi Bowl Together

Step 1: Cook the Cauliflower Rice Like You Mean It

Don’t skip this. It’s what makes the whole bowl work. You want your “rice” fluffy, not watery.

Heat a non-stick pan over medium heat.
Add a little sesame oil, then toss in your riced cauliflower.
Cook for 5-7 minutes, stirring now and then, until it smells a bit nutty and most of the moisture is gone.
Turn off the heat. Stir in the rice vinegar and a small pinch of salt. Let it cool while you prep everything else.

Step 2: Prep Your Fish

If you’ve got sushi-grade raw salmon or tuna, cube it up into bite-sized chunks. If raw fish isn’t your thing, cooked shrimp, crab meat (real or imitation if you’re less strict), or even grilled chicken can work. No one’s judging.

Step 3: Make That Spicy Mayo

This is the part that brings the whole thing together.

Mix mayo and sriracha in a small bowl. Adjust the spice to your taste.
If you’re using raw fish, toss it gently in the sauce. If not, just drizzle the sauce on top at the end.

Step 4: Slice and Dice

Get your avocado, cucumber, and any other toppings you’re using ready. Cut them in a way that looks nice to you—there’s no wrong way. Just don’t skip the nori, that seaweed flavor is what ties it all back to sushi.

Build the Keto Sushi Bowl

Here comes the fun part. Grab two bowls (or one big one if you’re eating solo and feeling bold).

Start with a bed of cauliflower rice.
Arrange your toppings however you want. You can go for a clean look or just pile it all up.
Spoon over your spicy mayo.
Sprinkle with sesame seeds.
Drizzle soy sauce or tamari.
Optional: A touch of wasabi, a few scallion slices, maybe even a squeeze of lime.

And you’re done. That’s it. You’ve got a sushi bowl that’s low-carb, full of flavor, and ready in under 20 minutes.

What It Tastes Like

Close your eyes, take a bite, and yeah—it’s sushi. It’s not a sad substitute. The cauliflower rice doesn’t pretend to be sticky rice, but it plays its own part. It soaks up all that flavor from the vinegar, sesame, and soy. The fish is creamy and soft, the nori gives you that sea breeze taste, the avocado adds richness, and the cucumber brings the crunch. Every bite hits a different note.

This is the kind of bowl you make once and then keep making again and again.

What you Should Know About me and this Recipe

I started making this when I had one too many sad salad lunches while trying to cut carbs. I missed that “comfort but fresh” feeling sushi gives. So I threw this together, not expecting much.

Now? It’s a weekly regular. I keep frozen cauliflower rice in my freezer and a bottle of sriracha-mayo ready to go. I’ve made this with smoked salmon, leftover grilled steak, even eggs when I had nothing else. Still good every time.

Friends come over and I make a build-your-own version. Laid out like a sushi bar but without the stress. They love it, and I don’t even have to clean a bamboo mat.

Tips for Making It Even Better

Frozen cauliflower rice works fine, just don’t skip the step where you cook out the water.
If you want it fancier, add a soft-boiled egg, a sprinkle of furikake seasoning, or quick-pickle your cucumbers in vinegar and salt.
Budget version? Use canned tuna mixed with a little soy sauce and mayo. It’s shockingly good.
Storage: Everything can be prepped ahead, just keep the avocado separate so it doesn’t brown.

This Isn’t Just a Recipe

This is that reliable go-to for when your body wants something clean, but your taste buds still want a party. It’s a little bit of comfort, a little bit of freshness, and a lot of “why didn’t I make this sooner?”

It’s not about following rules. It’s about feeding yourself something real. Something you’ll actually look forward to. So grab a bowl, build it up, and eat like you made it just for you, because you did.

Want a next-level idea? Try making a warm version, same bowl, but throw your fish or protein on a hot pan for 2 minutes to crisp the edges. Top the rice, spoon over spicy mayo, and thank yourself later.

That’s your Keto Sushi Bowl, no fuss, just flavor. Make it yours.