Low Carb Sushi Roll Bowls

Low Carb Sushi Roll Bowls - a healthy and keto lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering takeout.

Course Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 306 kcal
Author Kelly


For the Wasabi Cream:

  • 3 tablespoons mayonnaise
  • 1 tablespoon water
  • 2 teaspoons wasabi paste

For the sushi bowls:

  • 16 ounces riced cauliflower about 4 cups fresh or frozen
  • 2 tablespoons water
  • 1 tablespoon coconut oil
  • 1 tablespoon toasted sesame oil
  • 8 ounces lump crabmeat I used canned
  • 2 tablespoons mayonnaise
  • 2 teaspoons Sriracha sauce
  • 1/2 avocado sliced
  • 1 sheet nori seaweed cut into think strips
  • 1/2 medium cucumber cut into matchsticks or rounds
  • 1/3 cup shredded red cabbage for garnish
  • 1/2 medium radish sliced into thin rounds for garnish
  • 1 teaspoon grated carrots for garnish optional


To make the wasabi cream:

  1. Mix the ingredients for the cream in a small bowl until well combined.

For the sushi bowls:

  1. In a medium saucepan over medium heat, combine the cauliflower with the water and coconut oil Bring to a simmer, then cover and reduce the heat to low. Cook for 5 to 10 minutes, until tender. Remove from the heat and let cool completely. Stir in the sesame oil.
  2. In a medium bowl, combine the crab meat, mayonnaise and Sriracha. Stir until well mixed.
  3. Divide the cauliflower rice among 4 serving bowls. Top each with one-quarter o the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage and radish slices, if desired. Sprinkle with sesame seeds. Serve with the wasabi cream on the the side.

Recipe Notes

Reprinted with permission from Easy Keto Dinners cookbook by Carolyn Ketchum and Page Street Publishing

Nutrition Facts
Low Carb Sushi Roll Bowls
Amount Per Serving
Calories 306
* Percent Daily Values are based on a 2000 calorie diet.