Low Carb Cauliflower Rice Salmon Sushi Bake

A delightful combination of sushi and casserole that is low-carb and perfect for family dinners or casual gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 850

Main Ingredients

1 head cauliflower (or 4 cups cauliflower rice) Fresh or frozen cauliflower rice can be used.
1 lb cooked salmon, flaked Choose high-quality salmon for the best flavor.
1/4 cup cream cheese, softened Can be replaced with Greek yogurt for a lighter version.
1/4 cup mayonnaise Avocado mayo can be used for a healthier option.
2 tablespoons soy sauce Coconut aminos can be used as a soy-free alternative.
1 teaspoon sesame oil
1/2 avocado sliced Add after baking to maintain its color.
2 green onions chopped
Seaweed sheets (for serving)
Sesame seeds (for garnish)

Preparation

Preheat your oven to 375°F (190°C) and grease a baking dish.
If using whole cauliflower, chop it into florets and rice it in a food processor until you have about 4 cups. Skip this step if using pre-packaged cauliflower rice.

Mixing

In a mixing bowl, combine the riced cauliflower with flaked salmon, softened cream cheese, mayonnaise, soy sauce, and sesame oil. Mix well until creamy.

Baking

Spread the mixture into the prepared baking dish and bake for 25 to 30 minutes, or until slightly golden on top.

Serving

Remove from the oven and top with sliced avocado and chopped green onions. Serve warm with seaweed sheets on the side and garnish with sesame seeds.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently to avoid drying out.