Growing up in Chicago, my kitchen was always a bustling hub of activity. My babcia, with her apron tied snugly around her waist, would often be found rolling out dough or stirring a pot of something delicious on the stove. One of my fondest memories is of her teaching me the art of making pierogi, a staple in our Polish-American household. Fast forward a few decades, and here I am, in my own cozy kitchen, with my two kids, Ella and Peter, running around, and my husband trying to sneak a taste of whatever I’m cooking. Today, I’m sharing a recipe that’s become a family favorite: the keto sushi bake. It’s a modern twist on a classic dish, perfect for those of us who are looking to enjoy sushi without the carbs. This dish combines my love for comforting, homemade meals with a creative twist that even Babcia would approve of.

Why You’ll Love This Keto Sushi Bake

If you’re a sushi lover but trying to cut down on carbs, this keto sushi bake is a game-changer. It’s easy to make, packed with flavor, and satisfies that sushi craving without the rice. Plus, it’s gluten-free and high in protein, making it a great option for those following a keto diet. The combination of creamy avocado, fresh seafood, and a hint of spice will have you coming back for seconds. It’s also a fantastic dish for family gatherings or a cozy dinner at home.

Ingredients

1 lb of sushi-grade salmon or tuna, diced
1 cup of cauliflower rice
1 avocado, sliced
1/2 cup of cream cheese, softened
1/4 cup of mayonnaise
2 tablespoons of sriracha sauce
2 tablespoons of soy sauce (or tamari for gluten-free)
1 tablespoon of rice vinegar
1 tablespoon of sesame oil
2 sheets of nori, cut into strips
1 tablespoon of sesame seeds
2 green onions, chopped

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Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a bowl, mix the cauliflower rice with rice vinegar and sesame oil. Spread it evenly in a baking dish to form the base layer.
In another bowl, combine the softened cream cheese, mayonnaise, and sriracha sauce. Mix until smooth.
Layer the diced salmon or tuna over the cauliflower rice. Drizzle with soy sauce.
Spread the cream cheese mixture over the seafood layer.
Top with sliced avocado, nori strips, sesame seeds, and chopped green onions.
Bake in the preheated oven for 15-20 minutes until the top is slightly golden.
Let it cool for a few minutes before serving.

What Makes This Recipe Special

Quick and easy to prepare
Packed with flavor and nutrition
Perfect for any occasion
Customizable to your taste preferences
Budget-friendly ingredients

Expert Tips for Success

To ensure your keto sushi bake turns out perfectly every time, here are a few expert tips. Make sure your cauliflower rice is well-drained to avoid a soggy base. If you’re using frozen cauliflower rice, thaw and squeeze out excess moisture before using. For a spicier kick, add more sriracha sauce to the cream cheese mixture. And if you’re not a fan of raw seafood, you can use cooked shrimp or crab meat instead.

COOKING TOOLS

When I make this recipe, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife, perfect for slicing the fish and avocado with precision. To ensure my knife stays sharp, I rely on the Electric Knife Sharpener (3-stage diamond). And for mixing the cream cheese and sriracha, the Silicone Utensils Set is a lifesaver, making cleanup a breeze.

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Variations and Substitutions

Feel free to get creative with this keto sushi bake. Swap out the salmon or tuna for cooked shrimp or crab meat for a different flavor profile. For a vegetarian version, replace the seafood with sliced mushrooms or tofu. You can also add a layer of cream cheese mixed with wasabi for an extra zing. If you’re not strictly keto, a sprinkle of panko breadcrumbs on top before baking adds a delightful crunch.

Serving Suggestions

This keto sushi bake is a meal in itself, but you can serve it with a side of miso soup or a simple cucumber salad for a complete sushi night at home. A glass of chilled white wine or sake pairs beautifully with the flavors of this dish. For a non-alcoholic option, try a refreshing green tea or sparkling water with a slice of lime.

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FAQs

Can I prepare this dish in advance?

Yes, you can prepare the keto sushi bake a day ahead and store it in the refrigerator. Just bake it fresh when you’re ready to serve for the best texture and flavor.

What if I don’t have an oven?

If you don’t have an oven, you can use a toaster oven or an air fryer set to the same temperature. Just keep an eye on the bake time as it may vary slightly.

Is there a substitute for nori?

If you’re not a fan of nori, you can omit it or use thinly sliced cucumber or zucchini strips for a similar texture.

Final Thoughts

I hope this keto sushi bake brings a little taste of sushi night into your home, without the carbs. It’s a dish that combines tradition with a modern twist, much like the way my babcia taught me to embrace new flavors while honoring our roots. I encourage you to share this meal with loved ones and enjoy the process of cooking with love and humor.

👉 I hope you loved making this Keto Sushi Bake—it’s like a sushi roll meets comfort food, perfect for cozy nights in. If you’re in the mood for more culinary adventures, try these delightful recipes: Zucchini Noodles with Pesto, Cauliflower Pizza Crust, Chicken Alfredo Bake, and Spaghetti Squash Lasagna. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!