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Babylon CrossFit

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March 2, 2026

Sushi Bake with Cauliflower Rice

Macros (per serving) Protein: 25g | Fat: 23g | Carbs: 6g

Ingredients

Cauliflower Rice Layer

  • 4 cups cauliflower rice (fresh or frozen)
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 1 Tbsp sesame oil
  • 1 tsp salt

Topping Mix

  • 8 oz cooked salmon, flaked
  • 8 oz imitation crab (or real crab), shredded
  • 1/2 cup mayonnaise
  • 2 Tbsp cream cheese, softened
  • 1 Tbsp sriracha (optional)
  • 2 green onions, thinly sliced
  • 1 Tbsp soy sauce or coconut aminos

For Baking & Garnish

  • 1 Tbsp butter or tallow (for greasing baking dish)
  • 2 Tbsp furikake seasoning (or sesame seeds + nori flakes)
  • Extra green onions, chopped
  • Sliced avocado or cucumber (optional)
  • Nori sheets (for serving)

Instructions

  1. Preheat oven to 375°F. Grease a 9x9 baking dish with butter/tallow.
  2. Cook cauliflower rice in a skillet over medium heat for ~5–6 minutes, until most moisture evaporates.
  3. Stir in rice vinegar, sesame oil, and salt. Spread evenly into the baking dish.
  4. In a bowl, mix salmon, crab, mayo, cream cheese, sriracha, green onions, and soy sauce/coconut aminos.
  5. Spread topping mixture over the cauliflower rice and sprinkle with furikake.
  6. Bake uncovered for ~20 minutes, until hot and lightly golden.
  7. Garnish with extra green onions, and optional avocado/cucumber. Serve with nori sheets to wrap bites.

Makes 6 servings.

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