Cauliflower Rice Sushi is your low-carb answer to sushi night—without the guilt or the rolling mat! These baked salmon sushi cups are packed with flavor, easy to prep, and fun to serve for lunch, snacks, or a light dinner.
If you’ve ever wanted sushi at home but felt intimidated by rolling or carb overload, this cauliflower rice version is the game-changer. Inspired by traditional flavors but made simpler and lighter, these salmon sushi cups are fun, satisfying, and endlessly customizable.
Looking for more low-carb ideas? Try my Baked Crispy Salmon Bites on Rice, Portobello Stuffed Mushrooms, or Ground Turkey Pasta for easy weeknight wins.
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💖 Why This Recipe Works
- Sweet & savory flavor combo – Honey + herbs = a caramelized dream.
- Super versatile – Perfect for holidays and weeknights.
- Sheet pan simplicity – Minimal effort, maximum flavor.
⭐ Star Ingredients
- Cauliflower Rice – Mild, grain-free, and a great stand-in for sushi rice when seasoned with rice vinegar.
- Salmon – Adds richness and protein. You can bake it, flake it, or go spicy with a sriracha glaze.
- Nori Sheets – Briny and crisp, they form the base of these mini sushi without rice bites.
- Avocado & Sesame Seeds – Creamy and crunchy toppings for that classic sushi texture combo.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Cauliflower Rice Sushi Bowl – Skip the cups and layer it all into a bowl for a deconstructed vibe.
- Spicy Baked Salmon – Marinate salmon in sriracha, soy, and honey for sweet heat.
- Vegan Sushi Idea – Use tofu or cucumber strips in place of salmon.
- Add cream cheese – For a Philly roll twist with avocado and green onion.
- Switch the nori – Try rice paper or cucumber slices if you don’t have seaweed.
Want a creamy drizzle on top? Try my Best Vegan Mayonnaise for a plant-based finish!
🔪 How To Make Cauliflower Rice Sushi
- Step 1: Preheat your oven to 400°F (200°C). In a bowl, mix the chopped salmon with mayonnaise and soy sauce until well combined.
- Step 2: In another bowl, add rice vinegar to the cauliflower rice and mix thoroughly.
- Step 3: Cut squares of nori and place them in a muffin tin, forming little cups. Fill each nori cup with the cauliflower rice mixture, pressing down to compact it.
- Step 4: Place a spoonful of salmon mixture on the cauliflower rice in each nori cup. Bake in the oven for 15 minutes until the salmon is cooked. Remove, top with diced avocado and sesame seeds, and serve immediately.
💡Hint: Press the rice down firmly in the cups so everything holds together after baking!
👩🍳 Expert Tips
- No mushy rice – Don’t over-steam the cauliflower. You want it fluffy, not soggy.
- Fresh salmon only – For the best flavor, use sushi-grade or freshly cooked salmon.
- Add variety – Top with spicy mayo, cucumber ribbons, or thin carrot strips for extra color and crunch.
💭 FAQs
Making cauliflower rice sticky enough to use for sushi can be a bit challenging since it lacks the natural starches found in traditional sushi rice. However by using rice vinegar you can achieve a more cohesive and sticky consistency.
Not recommended. The texture of both cauliflower and nori changes too much after freezing.
Yes, for a shortcut! Just mix with mayo and season well before adding to your sushi cups..
Keep them in an airtight container in the fridge for up to 3 days. Best enjoyed cold or gently reheated.
💖 Serving Suggestions
Here are my favorite sides to serve with cauliflower rice salmon Sushi:
- Miso Soup – A warm, savory pairing for light sushi cups.
- Edamame – Steamed and lightly salted for a perfect protein snack.
- Seaweed Salad – Refreshing and tangy with sesame oil.
- Pickled Ginger – Classic sushi pairing to cleanse the palate.
- Korean Cucumber Salad – Light, crunchy, and full of flavor.
🍽 Try These Salmon Recipes
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Cauliflower Rice Sushi
Ingredients
- 1 Cup Cauliflower Rice
- 1 Cup Salmon diced
- 2 tablespoon Green onions
- 12 tablespoon Mayonnaise
- 1 teaspoon Sesame
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 Avocado
- 2 piece Nori seaweed
Instructions
- In a bowl, mix the chopped salmon with mayonnaise and soy sauce until well combined.
- In another bowl, add rice vinegar to the cauliflower rice and mix thoroughly.
- Cut squares of nori and place them in a muffin tin, forming little cups.
- Fill each nori cup with the cauliflower rice mixture, pressing down to compact it.
- Place a spoonful of the salmon mixture on top of the cauliflower rice in each nori cup.
- Bake in the preheated oven for 15 minutes, until the salmon is cooked through.
- Remove from the oven and top each sushi cup with diced avocado and a sprinkle of sesame seeds.
So good! Loved how the cauliflower rice kept it light but still super satisfying. The salmon was perfectly baked and the flavors came together like a dream. Totally making this again!