I build these low carb sushi bowls using frozen cauliflower rice for a quick, no-cook meal that’s perfect for keto or healthy eating. Topped with crab, avocado, cucumber, and a spicy sriracha mayo, they give me all the flavor of sushi with none of the carbs or fuss.

Low Carb Sushi Bowls (With Frozen Cauliflower Rice)

Why You’ll Love This Recipe

I love this recipe because it’s fast, light, and doesn’t require any cooking beyond microwaving the rice. It’s perfect for meal prep, lunch on the go, or even a last-minute dinner. The cauliflower rice makes it low-carb while still satisfying, and I can easily switch up the toppings depending on what I have in the fridge. Plus, the sriracha mayo gives it that sushi roll kick I always crave.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (10 oz) bag frozen cauliflower rice
1 tbsp seasoned rice vinegar
1 tsp toasted sesame oil
1 avocado, sliced
½ cucumber, sliced
6 oz crab meat (or preferred seafood)
1 nori sheet, shredded (or seaweed snacks)
2 tsp toasted sesame seeds
1 green onion, diced

Sriracha Mayo:

2 tbsp mayonnaise
2 tsp sriracha sauce

Directions

Microwave the frozen cauliflower rice according to the package instructions. Once cooked, stir in the seasoned rice vinegar and toasted sesame oil. Let it cool slightly.
In a small bowl, mix the mayonnaise and sriracha until smooth to make your spicy sauce.
Divide the cauliflower rice between two bowls. Mix in the shredded nori for extra sushi flavor.
Top each bowl with evenly distributed crab meat, cucumber slices, and avocado.
Garnish with diced green onion and toasted sesame seeds.
Drizzle with the prepared sriracha mayo and serve chilled or at room temperature.

Servings and timing

Servings: 2 bowls
Prep time: ~ 10 minutes
Cook time: ~ 5 minutes (just for microwaving rice)
Total time: ~ 15 minutes

Storage/reheating

Storage: I store the cauliflower rice, toppings, and sauce separately in the fridge if I’m prepping ahead. They keep well for up to 3 days.
Meal Prep Tips: I cook and season the cauliflower rice ahead, slice the cucumbers, and make the sauce. When it’s time to eat, I just assemble everything in less than a minute.
Reheating: This dish is meant to be served cold or at room temperature, so no reheating is necessary. It’s grab-and-go friendly.

FAQs

Can I use imitation crab meat?

I can, but I prefer real crab meat or shrimp because imitation crab is higher in carbs. If I’m keeping things keto, I stick with seafood like cooked shrimp, salmon, or even leftover grilled fish.

What can I substitute for nori if I don’t have any?

I use small packages of seaweed snacks instead. They crumble easily and add the same salty, savory flavor that brings the sushi vibe together.

Is this dish good for meal prep?

Yes. I make the components ahead — cauliflower rice, sliced cucumbers, spicy mayo — and store them separately. When I’m ready, I assemble my bowl in under a minute. It’s great for work lunches or busy days.

Can I make this vegetarian?

Definitely. I just leave out the seafood or swap in tofu or edamame. The sriracha mayo, nori, and veggies still give me that classic sushi taste without the meat.

Can I use fresh cauliflower rice instead of frozen?

Yes. I cook fresh riced cauliflower in a pan or microwave, just until tender. I still season it with rice vinegar and sesame oil as directed, and let it cool before assembling the bowls.

What does the sriracha mayo taste like?

It’s creamy, spicy, and tangy — kind of like the sauce used in spicy tuna rolls. I adjust the heat by using more or less sriracha depending on how spicy I want it.

What if I don’t like avocado or cucumber?

I swap them with other crunchy or creamy veggies like shredded carrots, radish slices, or edamame. This bowl is easy to customize with whatever I like or have on hand.

Can I serve it warm instead of cold?

Yes, though I prefer it chilled. If I want a warm version, I keep the cauliflower rice warm and serve with cooked (not raw) toppings like shrimp or salmon. I still add the cool sauce and veggies for contrast.

Is this recipe keto-friendly?

Yes. With real seafood, low-carb cauliflower rice, healthy fats from avocado and mayo, it fits perfectly into a keto or low-carb meal plan.

What else can I drizzle on top besides sriracha mayo?

I’ve used soy sauce, coconut aminos, spicy chili oil, or even a drizzle of wasabi mayo. A few drops of lime juice also brighten everything up.

Conclusion

These Low Carb Sushi Bowls are one of my favorite fast and healthy meals. They bring all the flavor of sushi in a low-effort, no-roll format — no stove, no stress. I love how easy they are to personalize and prep ahead, whether I want a light lunch or a satisfying dinner. I always keep frozen cauliflower rice and a few toppings on hand just for this.