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This Keto Sushi Stack is a fun, deconstructed version of classic sushi rolls. With layers of seasoned cauliflower rice, creamy avocado, and smoky salmon, this easy recipe is a great way to satisfy sushi cravings at home, low-carb style! No fancy tools or sushi chef skills needed!

A delightful keto sushi stack with layers of sushi salad featuring a base of cauliflower rice, topped with crisp cucumber slices and savory smoked salmon, all drizzled in a creamy sauce. Sprinkled with nori pieces and chopped green onions, this dish is both visually stunning and deliciously satisfying.

Keto sushi stacks are a healthy alternative to traditional sushi rolls, packed with fresh ingredients and lower carbs thanks to the cauliflower rice. It’s a wonderful meal that’s light, flavorful, and customizable to your favorite sushi toppings. The creamy textures, spicy mayo drizzle, and crunchy cucumber layer make each bite irresistible. Plus, there’s only 6g net carbs per serving – perfect for a keto diet!

โค๏ธ Why you will love this recipe

  • Quick prep: Easy to assemble with simple layers.
  • Healthy: Uses cauliflower rice for a low-carb base.
  • Keto-friendly: 6g net carbs per serving!
  • Versatile: Customize toppings with seafood or meat alternatives.
  • No special tools: A cookie cutter or egg ring works perfectly.
  • Sushi bar vibes: Brings a sushi restaurant feel to your home!

๐Ÿ—๏ธ Key ingredients & substitutions

Top-down view of ingredients for a sushi stack: cream cheese, sliced cucumber, chopped green onions, avocado, cauliflower rice, smoked salmon, nori, and spicy mayo, all labeled and arranged on a light-colored tabletop.
  • Cauliflower rice: A low-carb, sticky base that mimics seasoned sushi rice. You can substitute short-grain sushi rice for a more traditional option but it won’t be keto-friendly. If you’re not a fan of cauliflower, radish rice or broccoli rice are great alternatives.
  • Cream cheese: Adds richness and helps bind the cauliflower rice. You can swap this for plain Greek yogurt if you want a lighter option.
  • Smoked salmon: Provides a salty, smoky flavor. Swap with sushi-grade raw fish like tuna or salmon, or use cooked shrimp for a spicy shrimp stack.
  • Avocado: Adds creamy, buttery texture. Ripe avocados are key, but mango slices could add a sweet twist.
  • Cucumber: Adds crunch and freshness. English cucumbers work best, but regular cucumbers sliced thin are a great alternative.
  • Spicy mayo: A zesty drizzle that ties everything together. Mix mayo with sriracha or swap for wasabi mayo for a different kick.
  • Nori: Garnish with sliced seaweed for an authentic sushi bar finish. You can use seaweed flakes if sheets aren’t available.

๐Ÿฅฃ How to make a homemade keto sushi stack

  1. Prepare the cauliflower rice: Mix the cooked, room-temperature cauliflower rice with cream cheese in a medium bowl until well combined. This gives it a sticky, sushi-like texture.
  2. Set up your stack mold: Place a cookie cutter or egg ring on your serving plate and spray lightly with cooking spray to prevent sticking.
  3. Layer the rice: Firmly press the cauliflower rice mixture into the bottom of the mold to create an even layer. Use the back of a spoon to smooth it out.
  4. Add cucumber: Place thin slices of cucumber on top of the rice to form the next layer.
  1. Layer the avocado: Arrange thin slices of avocado evenly over the cucumber layer for a creamy touch.
  2. Top with smoked salmon: Add the smoked salmon as the final layer, gently pressing it down to keep the stack compact.
  3. Garnish and drizzle: Sprinkle chopped nori and green onions over the stack, then finish with a generous drizzle of spicy mayo (without sriracha) or sriracha mayo.
  1. Release the mold: Press down on the top layer with your hand while carefully lifting the ring or cutter straight up.
  2. Serve and enjoy: Grab a fork or chopsticks and dig into this flavorful stack!
A sushi-inspired dish on a white plate, topped with sliced salmon, avocado, and drizzled with creamy sauce. Garnished with chopped green onions and strips of nori.

๐Ÿช„ Recipe notes & tips

  • Cauliflower rice: My cauliflower rice was in a room temperature package, and I didn’t bother to heat it. If yours is frozen, pop it in the microwave for a minute or two until it has thawed and drain off the excess liquid.
  • Cutting nori: I cut the nori up by folding a small sheet and cutting it with kitchen scissors.
  • Chill the ingredients: Keep your smoked salmon, cucumber, and avocado cold for a refreshing stack.
  • Pack it tightly: Press each layer firmly with the back of a spoon for a sturdy stack that holds its shape.
  • Prep in advance: You can prepare the cauliflower rice mixture and slice your veggies ahead of time to make assembly quick and easy. Just keep them in airtight container uni the fridge until you’re ready!

๐Ÿซ™ Storage instructions

  • Refrigerate promptly: Place leftover sushi stacks in an airtight container and refrigerate for up to 2 days.
  • Separate components: If possible, store the layers (like rice, avocado, and salmon) separately to keep them fresh longer.
  • Avocado care: Squeeze a little lime juice over avocado slices before storing to prevent browning.
  • Reassemble for best results: When ready to eat, reassemble the layers for a fresh look and flavor.

โœจ Variations

  • Classic sushi rice: Swap cauliflower rice for seasoned short-grain sushi rice if carbs aren’t a concern.
  • Spicy shrimp stack: Use cooked shrimp tossed in sriracha mayo instead of smoked salmon.
  • Vegan-friendly: Substitute smoked salmon with thinly sliced roasted sweet potato or meat alternatives like marinated tofu.
  • Extra toppings: Sprinkle black sesame seeds or drizzle with coconut aminos for added flavor.
  • Tropical twist: Add a layer of mango salsa for a sweet and tangy upgrade.
  • Kani salad layer: Include a layer of shredded crabstick salad for a creamy seafood addition.

๐Ÿฝ๏ธ What to serve with keto sushi stacks

  • Appetizers: Edamame, seaweed salad, or miso soup.
  • Sides: Steamed veggies, or pickled ginger.
  • Dipping sauces: Soy sauce, tamari, Teriyaki sauce, coconut aminos, or wasabi mayo for extra flavor.
  • Drinks: Green tea or sparkling water to complement the sushi bar vibe.

โ“ Frequently asked questions

Can I use frozen cauliflower rice?

Yes, just cook and cool it completely before mixing it with cream cheese.

What’s the best substitute for smoked salmon?

Sushi-grade raw tuna or cooked shrimp works wonderfully, or you can try roasted sweet potato for a vegetarian option.

Do I need special tools for this recipe?

Nope! A cookie cutter or egg ring works perfectly to shape your sushi stacks.

Can I make this ahead of time?

Yes! Prep the layers in advance and assemble just before serving for the freshest flavor.

A keto sushi stack on a white plate, featuring layers of cauliflower rice, cucumber, salmon, and seaweed, topped with a drizzle of sauce and garnished with chopped green onions. A fork rests beside it on a wooden table with a white cloth in the background.

๐Ÿ˜‹ More Asian-inspired recipes you will love

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๐Ÿ“– Recipe

A sushi-inspired dish featuring a base of rice mixed with creamy sauce, topped with cucumber slices, avocado, raw salmon, and drizzled with sauce. Garnished with seaweed strips and chopped green onions.

Keto Sushi Stack Recipe

Bethany Galloway
Keto Sushi Stacks are a fun, deconstructed version of classic sushi rolls. With layers of seasoned cauliflower rice, creamy avocado, and smoky salmon, this easy recipe is a great way to satisfy sushi cravings at home. No fancy tools or sushi chef skills needed!
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Cuisine Japanese
Servings 1 Serving
Calories 427 kcal

Ingredients
  

  • 3 tablespoons cream cheese
  • 107 grams cauliflower rice cooked/room temperature, about 1 cup, see notes
  • 1 inch cucumber thinly sliced
  • 1/4 avocado thinly sliced
  • 50 g smoked salmon little less than 1/4 cup
  • 1 small sheet nori cut into small pieces, to garnish (see notes for cutting tips)
  • green onions diced, to garnish
  • 1 tablespoon spicy mayo or more to taste

Instructions
 

  • Begin by mixing the cream cheese with the cauliflower rice in a medium sized bowl.
    3 tablespoons cream cheese, 107 grams cauliflower rice
  • Grab an egg ring or a large cookie cutter and place it on your serving plate.
  • Firmly pack the cauliflower rice mixture in the bottom, followed by sliced cucumber, sliced avocado, and smoked salmon.
    50 g smoked salmon, 1/4 avocado, 1 inch cucumber
  • Remove the metal ring by pressing down down on the salmon and lifting the ring up to your hand.
  • Sprinkle with chopped nori, diced green onions, and drizzle with sriracha mayo. Dig in and enjoy!
    1 small sheet nori, green onions, 1 tablespoon spicy mayo

Notes

  • Cauliflower rice: My cauliflower rice was in a room temperature package, and I didn’t bother to heat it. If yours is frozen, pop it in the microwave for a minute or two until it has thawed and drain off the excess liquid.
  • Cutting nori: I cut the nori up by folding a small sheet and cutting it with kitchen scissors.
  • Chill the ingredients: Keep your smoked salmon, cucumber, and avocado cold for a refreshing stack.
  • Pack it tightly: Press each layer firmly with the back of a spoon for a sturdy stack that holds its shape.
  • Prep in advance: You can prepare the cauliflower rice mixture and slice your veggies ahead of time to make assembly quick and easy. Just keep them in airtight container uni the fridge until you’re ready!

Storage instructions

  • Refrigerate promptly: Place leftover sushi stacks in an airtight container and refrigerate for up to 2 days.
  • Separate components: If possible, store the layers (like rice, avocado, and salmon) separately to keep them fresh longer.
  • Avocado care: Squeeze a little lime juice over avocado slices before storing to prevent browning.
  • Reassemble for best results: When ready to eat, reassemble the layers for a fresh look and flavor.

Nutrition

Calories: 427kcalCarbohydrates: 12gProtein: 16gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 77mgSodium: 284mgPotassium: 881mgFiber: 6gSugar: 4gVitamin A: 819IUVitamin C: 58mgCalcium: 81mgIron: 1mg
Keyword keto sushi stack
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5 from 1 vote (1 rating without comment)

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