Seriously, if you are any sort of fan of Japanese food, you *have* to try this cauliflower rice sushi bowl. It has all the flavors of your favorite sushi rolls – salmon, creamy mayo, crunchy seaweed and sesame – but with cauliflower rice instead of sushi rice. It’s low carb, ready in 15 minutes, and made with just 5 pantry and freezer ingredients.
While cauliflower gives it a different texture to your usual rice, I actually prefer it because it’s lighter and less filling, which means there’s more stomach space for the most delicious parts – the fish, the mayo and the seaweed.
I’ve just used canned red salmon here for ease, but if you want to take it to the next level, some fresh sashimi salmon or tuna would be the business.
Why You’ll Love These Keto Sushi Bowls
- Low carb – about 7g net carbs per bowl, compared to around 50g or more for a bowl of sushi rice.
- Quick – 15 minutes from freezer to bowl.
- Pantry-friendly – frozen cauliflower rice, canned salmon, mayo, furikake and nori. No rolling required!
- A healthy meal – packed with protein, omega-3s and fiber, and naturally gluten-free if you use gluten-free sprinkles.
- Great for meal prep – make the cauli rice ahead and assemble when you’re ready.
Ingredients
- Frozen cauliflower rice – I prefer frozen cauli rice for this because the freezing process breaks down the cell walls and helps it cook faster. But fresh grated raw cauliflower is good too. Just blitz florets in a food processor until they look like rice.
- Salmon – canned red salmon, or any protein you like (see variations).
- Mayonnaise – Japanese Kewpie mayo is extra delicious. Or make a sriracha mayo by mixing 2 tbsp mayo with 1 tsp sriracha.
- Furikake or sesame seeds – if you’re not familiar with furikake, it’s a Japanese sprinkle with seaweed, white and black sesame seeds and a little salt. It really brings things to life and is worthy of a place in your pantry. You’ll find yourself sprinkling it over everything, especially fish, eggs, broccoli or spinach. If you don’t have it, some sesame seeds and a good pinch of sea salt will work just as well.
- Seaweed snacks or a nori sheet – torn into bite-sized pieces for that classic sushi flavor and crunch.
How to Make a Cauliflower Rice Sushi Bowl
Cook the frozen cauliflower rice in a hot pan with a splash of oil until warm and any extra liquid has evaporated. Place in a serving bowl, top with the salmon, drizzle with mayo, sprinkle with furikake and tuck in some seaweed. Full instructions in the recipe below.
Cauliflower Rice Sushi Bowl
Ingredients
- 7 oz frozen cauliflower rice 200g
- 1 medium can red salmon or other protein
- 2 tablespoons mayonnaise
- 1 tablespoon furikake or toasted sesame seeds
- 2-4 sheets seaweed snacks or 1 nori sheet
Instructions
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Heat a medium frying pan over high heat. Add a splash of oil and then add the frozen cauliflower rice.
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Cook, stirring, for a few minutes until the cauliflower is warm and any extra liquid has evaporated. Place in a bowl.
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Top with the drained salmon or other protein. Drizzle over the mayonnaise.
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Sprinkle with furikake or sesame seeds. Tear the seaweed into bite-sized pieces and tuck into the side of the bowl. If using sesame seeds, sprinkle over a little sea salt.
Recipe Video
Net Carbs: 7g
Variations & Substitutions
plan-B (pantry) – this is a pantry meal!
vegetarian – use marinated tofu or tempeh instead of the salmon. Or boiled eggs are good here too.
different protein – fresh sashimi salmon or tuna, cold smoked salmon, hot smoked salmon, quick pulled chicken, boiled eggs, poached eggs, canned tuna, canned sardines or canned mackerel.
hot! – serve with wasabi or sriracha mayo.
different sprinkle – shichimi togarashi is amazing, or try toasted pine nuts or a hot sauce.
more substantial (carb lovers) – replace all or some of the cauli with steamed rice, sushi rice or brown rice.
more substantial (low carb) – more mayo. More protein. Toasted nuts. Avocado.
dairy-free – this recipe is already dairy-free (just skip the cream cheese topping).
low FODMAP – use rice instead of cauliflower.
different vegetables – try it with broccoli rice. Finely sliced chives or green onions are also good. You could also use any cooked or raw veg instead of the cauli.
more fancy / for entertaining – use fresh sashimi fish and serve with wasabi and pickled ginger.
How to Make Cauliflower Rice Taste More Like Sushi Rice
Sushi rice is seasoned with rice vinegar, sugar and salt. To give your cauli rice the same flavor, stir through 1-2 teaspoons of seasoned rice vinegar (or plain rice vinegar with a pinch of salt) once it’s cooked. A few drops of sesame oil are lovely too.
How to Make Cauliflower Rice Less Watery
- Cook it in a hot pan – rather than in the microwave, and keep cooking until the extra liquid evaporates.
- Don’t cover the pan – so the steam can escape.
- Squeeze it – if you’re using thawed frozen cauli rice, wrap it in a clean tea towel and squeeze out the excess water before cooking.
- Spread it out – let it cool in a thin layer on a plate so it doesn’t steam itself soggy.
Topping Ideas
Think of this like a poke bowl. Some of my favorite toppings are:
- Vegetables – avocado, cucumber, radish, edamame, shredded carrot, pickled ginger, green onions.
- Protein – fresh sashimi salmon or tuna, smoked salmon, cooked shrimp, imitation crab meat (for a California roll vibe), tofu or boiled eggs.
- Sauces – soy sauce, sriracha mayo, a drizzle of sesame oil, or wasabi.
- Something creamy – a little cream cheese makes it taste like a Philadelphia roll.
Is Cauliflower Rice Healthier Than Rice?
Cauliflower rice is much lower in carbs and calories than white or brown rice, and it adds extra vegetables and fiber to your meal. Rice isn’t unhealthy, but if you’re trying to eat more veggies or fewer carbs, cauliflower rice is a great swap. Here are more rice substitutes.
Problem Solving Guide
bland – more salt! Or add a splash of soy sauce or a squeeze of lime.
too dry – more mayo.
too mushy – it’s important to cook the cauliflower long enough to evaporate the extra liquid, so keep cooking. But also note the texture will be softer than actual rice.
Prepare Ahead
Yes! Cook the cauliflower rice ahead and keep it in the fridge for 3-4 days. Assemble the bowls just before serving so the seaweed stays crisp. Once assembled with the salmon and mayo, it’s best eaten the same day.
Waste Avoidance Strategy
frozen cauliflower rice – will keep for months in the freezer.
canned salmon / furikake or toasted sesame seeds / seaweed snacks or nori – keep in the pantry.
mayonnaise – unopened in the pantry, or once opened it will keep for months in the fridge.
More 5-Ingredient Recipes Like This
- ‘Plan-B’ Green Bean Nicoise Bowls
- Superfood Lunch Bowls
- Easy Japanese Burgers
- Okonomiyaki (Japanese Cabbage ‘Pancake’)
- Easy Edamame Bowl
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio