Keto Sushi Bowls Recipe

If you crave all the fresh flavors of sushi without the fuss or the carbs, these Keto Sushi Bowls are about to become your new obsession. Every bite is a celebration of cool crisp veggies, silky avocado, and savory salmon—topped with a crave-worthy umami dressing that ties everything together. Fast, fun, and gluten-free, this recipe is my favorite way to get my sushi fix and stay low-carb!

Ingredients You’ll Need

These easy-to-find ingredients are the stars that bring every Keto Sushi Bowl to life! Each one is thoughtfully chosen to deliver sushi-inspired taste, freshness, and color—minus the carbs and fuss.

• Toasted Sesame Oil: Delivers that beloved nutty, aromatic flavor found in every delicious sushi restaurant dressing.
• Tamari: The gluten-free alternative to soy sauce brings salty umami depth and keeps these bowls keto-friendly.
• Rice Vinegar: Adds gentle tang for authentic sushi rice flavor—choose unseasoned to avoid added sugars.
• Frozen Cauliflower Rice: The perfect low-carb base that’s fluffy, mild, and soaks up all the savory dressing.
• Cucumber: Crisp, refreshing bites that keep things cool and crunchy.
• Avocado: Lush, creamy richness balances the other textures and makes the bowl extra satisfying.
• Radish: For a beautiful pop of color and a peppery bite in every forkful.
• Cooked Salmon or Tuna: Adds satisfying protein and hearty, savory flavor—use your favorite or whatever you have on hand.
• Salt: For rounding out flavors and to taste.
• Optional toppings – sesame seeds & nori strips: They add signature sushi flair, crunch, and ocean-kissed flavor!

Variations

The best thing about Keto Sushi Bowls? You can make them truly your own! Whether you want to clear out the veggie drawer, accommodate dietary restrictions, or just mix things up for a new flavor adventure, these bowls are endlessly adaptable.

• Swap the Protein: Try shrimp, grilled chicken, smoked trout, or even tofu for a totally different vibe.
• Add More Veggies: Shredded cabbage, bell peppers, or spiralized zucchini all taste fantastic and look beautiful in your bowl.
• Sneak In Some Heat: Stir in a dab of wasabi or sprinkle chili flakes over the top for that signature sushi tingle.
• Saucy Upgrade: Drizzle spicy mayo (just mayo mixed with a little hot sauce) or a splash of sugar-free sriracha for an extra kick.

How to Make Keto Sushi Bowls

Step 1: Make the Dressing

Start by whisking together the toasted sesame oil, tamari, and rice vinegar in a small bowl. This quick dressing is where so much of the sushi flavor comes to life—nutty, savory, and just the right touch of tang. Give it a taste and set it aside, because once your bowls are ready, you’ll want it within arm’s reach.

Step 2: Build the Base

Divide the thawed cauliflower rice between your serving bowls. You don’t need to cook it further—just make sure it’s well-thawed and maybe pat it dry if there’s extra moisture. It’s a chilly, fluffy, and truly satisfying swap for sushi rice!

Step 3: Add the Veggies

Arrange chopped cucumber, sliced or diced avocado, and thin rounds of radish on top of each bowl. Don’t worry about making it fancy—just scatter so every spoonful gets a colorful mix. The key is to balance crisp and creamy with each ingredient.

Step 4: Top with Salmon and Finish

Use your fingers to flake the cooked salmon or tuna into bite-sized chunks, and tuck them into each bowl. Sprinkle with sesame seeds and shredded nori if you’re lucky enough to have some on hand—their ocean flavor and crunch are always worth it. Drizzle everything with your dressing, add a pinch of salt, and get ready to dig in!

How to Serve Keto Sushi Bowls

Garnishes

Don’t hold back here—scatter on extra sesame seeds, nori strips, a sprinkle of chopped scallions, or even a little shredded pickled ginger! These small pops of flavor and color make your Keto Sushi Bowls look and taste restaurant-worthy, all with nearly zero carbs added.

Side Dishes

If you want to keep the theme, try a simple miso soup (look for sugar-free!), a plate of edamame, or a crisp green salad tossed with a splash more rice vinegar and sesame oil. Even some seaweed snacks or quick-pickled veggies would perfectly round out the meal for a full “sushi night” feel—right at home.

Creative Ways to Present

For a wow-factor at the table, try building your Keto Sushi Bowls on one big platter and let everyone scoop their own toppings to create their own masterpieces. Or layer individual bowls with colorful veggie rows for a rainbow effect, and hand out chopsticks for the full experience. Kids also love creating mini sushi cups with all the toppings—so fun for family nights or meal prep parties!

Make Ahead and Storage

Storing Leftovers

The key to delicious leftovers is to keep each ingredient in its own container. The cauliflower rice, veggies, and fish all store well separately for up to 3 days in the fridge—just wait to slice the avocado and add the dressing until you’re ready to serve for maximum freshness.

Freezing

While the cauliflower rice and cooked fish can technically be frozen, the veggies and avocado won’t hold up well in the freezer. If you do freeze the rice or fish, thaw completely in the fridge and assemble fresh bowls with new veggies for the best taste and texture.

Reheating

Keto Sushi Bowls are best enjoyed cold or at room temperature (just like your favorite deli sushi!), so there’s no need to reheat. If you want, you can quickly warm the cauliflower rice in the microwave—just let everything cool before assembling to keep the veggies crisp and the avocado creamy.

FAQs

Final Thoughts

I can’t wait for you to dive into your own Keto Sushi Bowls and discover just how fun, customizable, and downright delicious low-carb sushi can be. Whether you’re sharing with friends or meal prepping for yourself, these bowls are a guaranteed way to spark some joy at the table. Give them a try this week and let those fresh flavors win you over!

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