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Keto Sushi Bowl (Japanese Style)

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A fresh, low-carb twist on sushi using cauliflower rice, spicy mayo, and your favorite toppings. No rolling, no rice, just a quick, healthy keto bowl packed with flavor.

Ingredients

Scale

For the base:

  • 2 cups cauliflower rice

  • 1 tbsp rice vinegar

  • ½ tsp sesame oil

  • Pinch of salt

Toppings:

  • 1 avocado, sliced

  • 1 small cucumber, thinly sliced

  • ½ cup shredded carrots (optional)

  • ¼ cup pickled ginger

  • 1 nori sheet, crumbled or cut into strips

  • 200g (7 oz) raw salmon or tuna (sushi grade), cubed

  • 2 tbsp mayonnaise

  • 1 tsp sriracha (adjust to taste)

  • Soy sauce or tamari, to taste

  • Sesame seeds

Optional:

  • Wasabi

  • Scallions

  • Lime wedges

  • Radish slices

Instructions

  • Heat a non-stick pan on medium. Add sesame oil and cauliflower rice.

  • Cook for 5 to 7 minutes until soft and most moisture is gone. Add vinegar and salt. Let it cool.

  • Mix mayonnaise and sriracha in a small bowl. Toss with fish or keep it for drizzling.

  • Slice avocado, cucumber, and any extra toppings.

  • Build your bowl: Start with cauliflower rice, add toppings, drizzle spicy mayo, soy sauce, and sprinkle sesame seeds.

  • Add extras like wasabi, scallions, or lime if you like.

Notes

  • Use cooked shrimp, crab, or chicken if you don’t want raw fish.

  • Frozen cauliflower rice works fine—just dry it well.

  • You can meal prep the ingredients ahead and build the bowl when ready.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-sushi-bowl-recipe/