Keto Deconstructed Sushi
All the flavor of a spicy salmon roll in an easy fork-and-bowl format, built on seasoned cauliflower rice with sashimi-grade salmon, avocado, and a creamy sriracha mayo. At 6.8g net carbs per serving and ready in 25 minutes, it's a fresh, satisfying keto lunch.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 2. Values are estimates; brands vary.
This deconstructed sushi bowl gives you everything you love about a spicy salmon roll, no rolling mat or sticky rice required. Seasoned cauliflower rice stands in for the sushi rice, topped with fresh salmon, creamy avocado, crisp cucumber, and a drizzle of spicy mayo for a bright, satisfying keto lunch in under 30 minutes.
Ingredients
- 3 cups riced cauliflower (about 1/2 medium head, or frozen and thawed)
- 2 teaspoons rice vinegar (unseasoned)
- 1/2 teaspoon toasted sesame oil
- 8 oz sashimi-grade salmon, diced into 1/2-inch cubes
- 1 small ripe avocado, diced
- 1/2 small cucumber, seeded and diced
- 1 sheet nori, cut into thin strips
- 3 tablespoons avocado oil mayonnaise
- 1 to 2 teaspoons sriracha, to taste
- 1 tablespoon coconut aminos
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- 1
Pat the riced cauliflower dry. Heat a dry skillet over medium and toast the cauliflower, stirring often, for 4 to 5 minutes until just tender and any excess moisture has cooked off. Remove from heat.
- 2
Stir the rice vinegar and toasted sesame oil into the warm cauliflower along with a pinch of salt. Spread it out on a plate to cool to room temperature while you prep the rest.
- 3
In a small bowl, whisk the mayonnaise with the sriracha until smooth to make the spicy mayo. Gently toss the diced salmon with the coconut aminos in a separate bowl.
- 4
Divide the cooled cauliflower rice between two bowls. Arrange the salmon, avocado, and cucumber on top in sections.
- 5
Drizzle generously with the spicy mayo, then scatter on the nori strips, sesame seeds, and green onion. Serve immediately.
Tips & notes
- Use only sashimi-grade salmon labeled safe for raw consumption. If you prefer cooked, sear the cubes in a hot pan for 1 to 2 minutes per side, or swap in cooked shrimp or smoked salmon.
- Add a few thin slices of pickled ginger and a smear of wasabi for an authentic sushi-bar finish; both add negligible carbs in small amounts.
- Eat the same day for best texture. The cauliflower rice and spicy mayo can be made up to 2 days ahead and stored separately, but slice the avocado and salmon fresh.
Log this recipe in one tap
Save keto deconstructed sushi to CarbMeNot and track its 6.8g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto deconstructed sushi?
- Each serving has 6.8g net carbs (12.3g total carbs minus 5.5g fiber), 498 calories, 26g protein, and 39g fat. This recipe makes 2 bowls.
- Is sushi keto-friendly without the rice?
- Yes. Traditional sushi rice is loaded with sugar and carbs, but swapping in seasoned cauliflower rice keeps all the flavor while dropping net carbs under 7g per bowl. The salmon, avocado, and nori are naturally low-carb.
- Can I make this with cooked salmon instead of raw?
- Absolutely. Sear the diced salmon in a hot oiled pan for 1 to 2 minutes per side, or use leftover cooked salmon, smoked salmon, or cooked shrimp. The macros stay nearly identical.
