Keto Sushi Bake
This keto sushi bake layers creamy, spicy crab filling under seasoned cauliflower rice squeezed and sautéed dry for easy scooping, then finishes with cool avocado, cucumber, and crisp seaweed snacks.
Equipment
- 9x9-inch baking dish
- Clean kitchen towel
- Large skillet
- Large bowl
Ingredients
- 1 Lbs. Imitation Crab Meat (Can Also Use Crab or Any Seafood of Choice.)
- 1/4 Cup Kewpie Mayo
- 1/2 Cup Cream Cheese (Softened. )
- 1 Tbsp Black Sesame Seeds
- 1 Large Egg
- Sriracha (To Taste.)
- 2 Packages Frozen Cauliflower Rice (680 Grams Total.)
- 1 Tbsp Sesame Oil
- 1 Tbsp Dashi Miso Paste (Optional.)
- 1/4 Cup Furikake
- 1/4 Cup Rice Vinegar
- 1 Tsp Keto Friendly Sweetener (Stevia, Erythritol etc.)
- 1 Tbsp Mayo (To Taste.)
- 1 Tbsp Sriracha (To Taste.)
- 1/4 Cup Pineapple (Optional.)
- 1/4 Cup Green Onion (Diced, to Serve. )
- 1/4 Cup Cucumber (Diced, to Serve.)
- 1 Avocado (Diced, to Serve.)
- 4 Packages Korean Roasted Seaweed Laver Snacks
Instructions
- Set the oven to 375°F and microwave the frozen cauliflower according to its package directions, about 3 to 5 minutes. Leave it to cool until you can handle it comfortably.
- Use the cooling time to chop the imitation crab by hand or pulse it in a food processor. A finely chopped texture will blend evenly into the creamy filling.
- Beat the egg, reserve a portion for the cauliflower, and mix the remainder with the crab, filling portion of Kewpie mayo, softened cream cheese, black sesame seeds, and sriracha in a large bowl. The mixture should look cohesive, without firm pockets of cream cheese.
- Cover the bottom of a 9x9-inch baking dish with the seafood mixture. Level it into an even layer so the cauliflower can cover it uniformly.
- Gather the cooled cauliflower in a clean kitchen towel and twist firmly to extract its liquid. Keep squeezing until the bundle feels compact and liquid stops dripping.
- Warm the sesame oil in a large skillet over medium heat, then add the squeezed cauliflower and optional dashi miso paste. Stir continuously for about 5 minutes to release lingering moisture while keeping the cauliflower pale rather than browned.
- Distribute the mayo, furikake, reserved beaten egg, rice vinegar, and sweetener throughout the cauliflower. The seasonings should coat the rice evenly, with no visible streaks of egg.
- Cover the seafood with the seasoned cauliflower, then finish with the reserved Kewpie mayo, sriracha, and optional pineapple. Spread the rice to the edges without disturbing the filling underneath.
- Place the uncovered dish in the oven for 25 minutes and check that the center is heated through. The creamy topping may bubble around the edges, but edge bubbling alone does not confirm the center is ready.
- Scatter the diced cucumber, green onion, and avocado over the finished bake. The fresh toppings should stay cool and distinct against the warm casserole.
Notes
Texture tip: Wring the cooled cauliflower rice firmly in a clean towel until dripping stops, then sauté over medium heat while stirring continuously so remaining steam escapes without browning the grains.
Ingredient tip: Beat the single egg and divide it between the seafood filling and the cauliflower layer, and reserve part of the Kewpie mayo for the top before mixing the rest into the filling.
Serving tip: Keep roasted seaweed snacks separate at the table and scoop portions onto them right before eating so the seaweed stays crisp.
Storage: Refrigerate leftovers in a covered container without the fresh cucumber, green onion, or avocado within two hours, including preparation time.
Reheating: Warm individual portions gently until heated through in the center, and add fresh toppings only after reheating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.