Keto Sushi Stack 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.

5 from 1 vote

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!

Prep Time5

Total Time5

Course: Main Course

Cuisine: Japanese

Keyword: keto sushi stack

Servings: Serving

Calories: 427kcal

Author: Bethany Galloway

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