Cauliflower Sushi Rice: Low-Carb Sushi Rice Alternative

Cauliflower sushi rice is an easy way to boost fiber and lower calories without giving up the rice you love. Steamed riced cauliflower is combined with cooked sushi rice (or short- or long-grain white, basmati, or sticky rice) and seasoned rice vinegar for a light, flavorful side that stretches a single batch of rice to serve more people. This recipe yields about six 3/4-cup servings or nine 1/2-cup servings.

If you enjoy rice but want to add bulk and fiber without extra calories, steamed cauliflower rice is a great addition. This method—popularized in short videos—works with convenience shortcuts like microwavable rice, but for the best texture I recommend cooking rice in a rice cooker when you have the time.

Flavor and texture

The cauliflower flavor is subtle when mixed with seasoned sushi rice, especially if you serve the rice in bowls topped with sauces, vegetables, or proteins. In my experience, families accept this blend easily—cauliflower mostly adds volume and fiber while remaining unobtrusive in taste.

Ingredients

• 10 ounces sushi rice — or use short- or long-grain white, jasmine, basmati, or sticky rice
• 1/2 teaspoon kosher salt — enhances the rice’s flavor
• 10 ounces riced cauliflower (frozen) — steamed according to package directions
• 1/4 cup seasoned rice vinegar — adds sweetness and tang

Measure 10 ounces of your chosen rice. Rinse the rice in a large mesh strainer under cool water until the water runs clear—this removes excess starch and helps the grains cook evenly.

Place the rinsed rice in your rice cooker pot and add 1/2 teaspoon kosher salt. Add water to the “white rice” or “2 cup” water line, or follow your rice cooker’s instructions for the best results.

Close the rice cooker, start the white rice setting, and let it finish. When the rice is done, transfer it to a large bowl to cool slightly.

Steam the riced cauliflower according to package directions, or use one of the alternative methods below. Once the cauliflower is tender, add it to the bowl with the cooked rice and gently fold to combine.

Alternate ways to cook riced cauliflower

• Microwave: Place cauliflower in a microwave-safe dish with a vented lid and cook 4–6 minutes, or until tender.
• Skillet: Heat a small amount of oil over medium to medium-high heat, add cauliflower rice, cover, and cook until tender. Uncover and cook a bit longer to evaporate excess moisture.

Pour in 1/4 cup seasoned rice vinegar over the rice and cauliflower mixture and toss well to coat. The vinegar gives the rice that familiar sushi-rice tang and a hint of sweetness.

Serve the cauliflower sushi rice in a bowl or divide among plates. It pairs well with a wide range of toppings and proteins—anything from grilled salmon and teriyaki chicken to spicy tuna or sautéed vegetables.

Serving ideas

This rice works as a base for bowls (salmon, grilled chicken, teriyaki beef), stir-fries (black pepper chicken, spicy ginger-sesame chicken, Mongolian beef), or sheet-pan meals. It’s a flexible side that absorbs sauces and complements bold flavors.

Enjoy! If you try this cauliflower sushi rice, consider sharing a photo—I love to see how people use it in bowls and dinners.