Bright, creamy, and satisfyingly savory, this Keto Sushi Bake gives you all the fun of sushi without the carbs.
It’s a casserole-style riff on sushi flavors made with cauliflower rice and crab, baked until warm and slightly golden.
Perfect for weeknights, low-carb gatherings, or when you want sushi at home without rolling.
If you like quick keto-friendly snacks, try pairing this with a simple no-bake treat like 3-ingredient no-bake brownie bites for an easy dessert pairing.
Read on for ingredient science, troubleshooting visuals, and expert tips to make a showstopping Keto Sushi Bake.
Why You’ll Love This Keto Sushi Bake
- Low carb swap that still tastes like sushi.
- Ready in under an hour and feeds a crowd.
- Uses pantry-friendly ingredients with minimal prep.
- Creamy, rich texture without heavy carbs.
- Flexible for seafood or vegetarian swaps.
- Easy to serve family-style with nori sheets.
This dish layers silky cream cheese and mayo with seasoned cauliflower rice and sweet crab for a rich, briny surface that browns slightly in the oven.
The mouthfeel is creamy and slightly stringy from crab, with a toasted sesame finish and the snap of nori when you scoop it.
“Five stars — I made this for game night and even the non-keto guests loved it. It tasted like the best part of a sushi roll in casserole form.”
Key Ingredients for Keto Sushi Bake
Cauliflower rice
Cauliflower rice is the low-carb foundation that replaces sushi rice. Buy pre-riced cauliflower for convenience or pulse fresh florets in a food processor for a firmer texture. If you overcook it, it becomes mushy; undercook slightly so it holds some bite once baked.
Cooked crab meat
Real crab or high-quality imitation crab will change texture and flavor. Fresh lump crab gives a sweet, delicate taste, while imitation is economical and picks up seasoning well. If you substitute tuna, expect a firmer, oilier mouthfeel and slightly different salt balance.
Cream cheese and mayonnaise
The cream cheese and mayo create the creamy, “sushi spread” texture that binds the bake. Use full-fat cream cheese and a thicker mayo for stability; low-fat versions can separate and give a watery bake. If you swap Greek yogurt, the result will be tangier and less rich.
Soy sauce (or coconut aminos) and sesame oil
These two are the main flavor enhancers — umami and toasted sesame aroma. For keto, coconut aminos reduce sodium and sugar; tamari or low-sodium soy keeps the classic flavor. Omitting sesame oil loses the toasty finish, so replace it with a light drizzle of toasted sesame seeds if needed.
Full Ingredient List for Keto Sushi Bake
- 2 cups cauliflower rice
- 1 cup cooked crab meat
- 1/2 cup cream cheese
- 1/4 cup mayonnaise
- 2 tablespoons soy sauce (or coconut aminos for keto)
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Nori sheets (for serving)
- Sriracha (optional, for topping)
Step-by-Step Instructions for Keto Sushi Bake
Step 1: Preheat the oven to 375°F (190°C)
Set the oven rack to the center position and preheat to 375°F so the bake heats evenly and the top gets lightly golden.
Pro Tip: The oven should smell neutral and you should see steady warmth when you open the door.
Step 2: Combine the cauliflower rice and crab mixture
In a mixing bowl, fold together the cauliflower rice, cooked crab meat, softened cream cheese, mayonnaise, soy sauce or coconut aminos, sesame oil, and chopped green onions until evenly combined.
Pro Tip: The mixture should look cohesive and glossy, with visible green onion flecks and no large pockets of unmixed cream cheese.
Step 3: Spread into a greased baking dish
Transfer the mixture to a lightly greased 8×8-inch (or similar) baking dish and press it into an even layer so it bakes uniformly.
Pro Tip: The top should be level and slightly compacted; press with a spatula until it holds shape without being squashed.
Step 4: Top with sesame seeds
Sprinkle the sesame seeds evenly across the surface to add crunch and a toasted note.
Pro Tip: Seeds should form a thin, even dusting that won’t burn — you’ll see them darken slightly as baking finishes.
Step 5: Bake until golden and heated through
Bake for about 25–30 minutes, until the center is hot and the top develops a light golden color. Remove when the edges bubble slightly and the top looks set.
Pro Tip: The bake should look lightly browned at the edges and smell nutty from the sesame oil; the center will no longer feel cold to the touch.
Step 6: Serve warm with nori sheets and optional Sriracha
Let the bake rest 3–5 minutes, then serve in scoops on nori sheets and drizzle with Sriracha if you like heat.
Pro Tip: The scooped portions should hold together on the nori without crumbling; a glossy surface indicates the right creaminess.
Expert Tips for Keto Sushi Bake
- Temperature tip: Always preheat to 375°F for consistent browning and even heat — lower temps make it soggy.
- Texture troubleshooting: If your cauliflower rice is watery, drain and squeeze it in a clean towel before mixing.
- Equipment tip: Use an 8×8 or similar shallow dish so the layer is the right thickness and bakes evenly.
- Common mistake: Overmixing can break up crab chunks; fold gently to retain texture.
- Visual cue: Look for a slightly glossy top with light golden edges as the sign it’s finished baking.
- Flavor balance: Taste the raw mixture and adjust soy or sesame before baking; flavors concentrate when heated.
- Make-ahead tip: Assemble and refrigerate up to 24 hours before baking, then add 5–7 minutes to the bake time.
- Serving tip: Warm nori on a skillet for 5 seconds per side to revive crispness and prevent sogginess when scooping.
In one sentence, consider a warm baked side like an air-fryer baked potato if guests aren’t strictly low carb but you want a balanced meal.
Storage & Freezing for Keto Sushi Bake
Fridge storage: Cool completely, then store in an airtight container for up to 3–4 days.
Use shallow containers to cool faster and keep texture consistent.
Freezer storage: Portion into freezer-safe containers or wrap tightly with plastic and foil, then freeze for up to 2 months.
Label with date and portion size for easy reheating.
Thawing: Thaw overnight in the refrigerator for best texture.
Rapid thawing in a microwave can make cauliflower watery, so avoid if possible.
Reheating: Reheat covered in a 350°F oven for 10–15 minutes until warmed through, or microwave single portions for 60–90 seconds.
To revive crisp edges, finish under a broiler for 1–2 minutes on low distance, watching closely.
Variations & Substitutions for Keto Sushi Bake
Crab-free seafood bake
Swap crab for flaked cooked salmon or canned tuna. The bake will be richer with salmon and slightly oilier with tuna, but still carry the same sushi-inspired flavors.
Vegetarian option
Replace crab with diced avocado and marinated shiitake mushrooms. Expect a creamier, earthier result with a pronounced umami from the mushrooms.
Spicy mayo layer
Stir Sriracha into the mayo and dollop on top before baking for a spicy, caramelized layer. The heat intensifies with baking, so reduce quantity if sensitive to spice.
Cheesy fusion bake
Fold in 1/4 cup shredded mozzarella for extra stretch and melt. The texture will be cheesier and more cohesive, leaning away from classic sushi flavors toward a fusion casserole.
In case you want a sweet finish after this savory dish, try pairing with a light dessert like baked apples with feta, honey, and cranberries for a balanced menu.
Frequently Asked Questions About Keto Sushi Bake
What can I use instead of cauliflower rice in Keto Sushi Bake?
You can use finely chopped hearts of palm or riced celeriac as lower-carb alternatives. Hearts of palm stays firmer and gives a slightly crunchy texture, while celeriac is starchier and more root-vegetable tasting; both may require a brief squeeze to remove excess moisture.
Can I make Keto Sushi Bake ahead for a party?
Yes — assemble the bake, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if cold from the fridge and allow a short rest before serving so it firms for scooping.
How do I prevent a soggy bake with cauliflower?
Squeeze riced cauliflower in a towel or fine mesh to remove water before mixing. Also avoid over-mixing with wet ingredients and use a shallow dish so moisture evaporates during baking.
Is imitation crab okay to use in this Keto Sushi Bake?
Imitation crab works fine and absorbs flavors well, though it has a different texture and sometimes added starches. If you use it, reduce additional salty seasonings and taste the mixture before baking.
What should I serve with Keto Sushi Bake for a complete meal?
Serve crisp cucumber salad, pickled ginger, and toasted nori sheets to mimic sushi accompaniments. For guests who want a heartier plate, add a simple baked side and finish with a light dessert like Anna Olson’s oven-baked s’mores for a fun, shareable sweet.
Final Thoughts on Keto Sushi Bake
This Keto Sushi Bake is an easy, crowd-pleasing way to enjoy sushi flavors without the rice.
If you loved it, please leave a star rating in the recipe card below and pin it to Pinterest.
Keto Sushi Bake
Ingredients
For the Bake
- 2 cups cauliflower rice Use pre-riced for convenience or pulse fresh florets.
- 1 cup cooked crab meat Fresh lump crab gives sweet taste; imitation crab can also be used.
- 1/2 cup cream cheese Full-fat cream cheese recommended.
- 1/4 cup mayonnaise Use a thicker mayo for stability.
- 2 tablespoons soy sauce Coconut aminos for lower sodium and sugar.
- 1 tablespoon sesame oil Provides a toasted aroma.
- 2 tablespoons sesame seeds For topping.
- 2 pieces green onions, chopped Adds freshness.
- nori sheets Nori sheets For serving.
- to taste Sriracha Optional for topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, fold together the cauliflower rice, cooked crab meat, softened cream cheese, mayonnaise, soy sauce or coconut aminos, sesame oil, and chopped green onions until evenly combined.
- Transfer the mixture to a lightly greased 8x8-inch baking dish and press it into an even layer.
- Sprinkle the sesame seeds evenly across the surface.
Baking
- Bake for about 25–30 minutes, until the center is hot and the top develops a light golden color.
- Let the bake rest for 3–5 minutes, then serve in scoops on nori sheets and drizzle with Sriracha if desired.
