Keto Sushi Bowls
These keto sushi bowls feature seasoned cauliflower rice topped with tender crab meat, creamy avocado, crisp cucumber, and a savory sesame vinaigrette, finished with shredded nori and a spicy mayo drizzle. Perfect for busy weeknights or meal prepping, they deliver all the sushi flavor you crave while keeping carbs minimal and nutrition high.
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Servings: 4 servings
Ingredients
- 1 (10 oz) bag frozen cauliflower rice thawed and patted dry to remove excess moisture
- 1 tablespoon seasoned rice vinegar for tangy flavor
- 1 teaspoon toasted sesame oil adds rich, nutty notes
- 6 oz crab meat fresh or high-quality canned, drained well
- 1 avocado sliced just before serving to prevent browning
- 1/2 cucumber sliced into thin batons
- 1 nori sheet shredded into strips for authentic sushi flavor
- 2 teaspoons toasted sesame seeds for garnish and crunch
- 1 green onion diced for a fresh, sharp element
- 2 tablespoons mayonnaise or Japanese mayo for creaminess
- 2 teaspoons sriracha sauce adjust to taste for your heat preference
Instructions
- Thaw and dry the rice: Remove the frozen cauliflower rice from the bag and let it thaw at room temperature for about 5 minutes, then spread it on paper towels and gently pat dry to remove excess moisture.
- Season the rice: In a large bowl, combine the thawed cauliflower rice with the seasoned rice vinegar and toasted sesame oil, tossing gently to coat evenly, about 1-2 minutes.
- Taste and adjust: Add a pinch of salt if needed, keeping in mind the seasoned vinegar already carries flavor.
- Slice the avocado: Cut your avocado in half lengthwise, remove the pit, and slice the flesh into thin, even strips.
- Slice the cucumber: Peel the cucumber if desired, then slice it into thin batons or half-moon slices about 1/8 inch thick.
- Prepare the crab: If using canned crab, drain thoroughly and break into bite-sized chunks, checking for any shell fragments.
- Shred the nori: Take your nori sheet and carefully tear it into thin strips with your hands for a rustic presentation.
- Dice the green onion: Slice the white and light green parts of the green onion into thin rings for garnish.
- Start with rice: Divide the seasoned cauliflower rice evenly among four serving bowls, creating a small base for your toppings.
- Layer the crab: Top each rice base with about 1.5 ounces of crab meat, distributing it evenly across the surface.
- Arrange the vegetables: Fan the avocado slices around the crab, then add the cucumber batons in another section for a visually appealing presentation.
- Garnish and sauce: Sprinkle sesame seeds and shredded nori over the bowl, drizzle with a small spoonful of mayo mixed with sriracha, and top with diced green onion.