Low Carb Sushi Roll Bowl

Written by Emma Tommasini

Low Carb Sushi Roll Bowls, a  healthy and keto lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering take away. Serves 4, total cooking time approx 25 minutes. 


Wasabi Cream:

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

Sushi Bowls:

  • 500g (about 4 cups) of riced cauliflower fresh or frozen
  • 2 tablespoons water
  • 1 tablespoon coconut oil
  • 1 tablespoon sesame oil
  • 200g crabmeat
  • 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 
  • 1/2 medium radish sliced into thin rounds
  • 2  teaspoons of sesame seeds 



Wasabi cream:

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

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 of the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage and radish slices.Sprinkle with sesame seeds. Serve with the wasabi cream on the the side.
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