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Keto Sushi Bowl on Cauliflower Rice

keto sushi bowl recipe


  1. Cauliflower Sushi Rice: Stir together vinegar, Erythritol and salt; sprinkle gelatin over top. Let stand for 10 minutes. Meanwhile, in skillet set over medium-high heat, heat sesame oil and coconut oil. Stir in cauliflower rice; cook, stirring, for about 1 minute or until well coated. Stir in coconut milk; cook, stirring, for 3 to 5 minutes or until cauliflower rice reaches desired tenderness.
  1. Stir in gelatin mixture. Cook, stirring, for about 1 minute or until almost no liquid remains in bottom of skillet and cauliflower rice is tender. Remove from heat; let cool completely. Fluff with spatula before serving.
  1. Sushi Bowl: Stir together mayonnaise and sriracha. Divide Cauliflower Sushi Rice between 2 bowls. Top with crab, smoked salmon, cucumber, avocado and green onion. Drizzle with spicy mayonnaise mixture and sprinkle with sesame seeds.

Makes 2 bowls


  • Serve with seasoned tamari sauce (stir together 2 tbsp tamari, 1 tsp Erythritol and 1 tsp rice wine vinegar).
  • Add more of your favorite low-carb veggies – try sliced bell peppers, radishes or cabbage.


  • Cauliflower Sushi Rice:
  • 2 tbsp cider vinegar
  • 1 tbsp Wholesome Organic ZeroSugar Erythritol
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 1/4 tsp salt
  • 1 tsp gelatin
  • 1 tbsp sesame oil
  • 1 tbsp coconut oil
  • 3 cups cauliflower rice
  • 1/4 cup coconut milk (or coconut cream)(unsweetened)
  • Sushi Bowl:
  • 1/4 cup mayonnaise
  • 1 tbsp sriracha hot sauce
  • 4 oz imitation or real cooked crab meat, flaked
  • 2 oz smoked salmon
  • 1 cup sliced cucumber
  • 1 ripe avocado, halved, pitted, peeled and sliced
  • 1 green onion, thinly sliced
  • 1 tbsp toasted sesame seeds