Keto Sushi Bake
Bright, creamy, and satisfyingly savory, this Keto Sushi Bake gives you all the fun of sushi without the carbs, made with cauliflower rice and crab, baked until warm and slightly golden.
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.
Notes
This can be made ahead and refrigerated for up to 24 hours before baking. To prevent sogginess, ensure to dry cauliflower rice well.