Sat. May 25th, 2024
Keto Sushi Rolls

The flavor of these KETO SUSHI ROLLS is identical to the original. You can enjoy all the delicious flavors of this Japanese delight without the excess carbohydrates thanks to this simple low carb cauliflower sushi recipe.

I’ve been terribly missing sushi!

Since I started a low-carb diet, there aren’t many options when we go to a Japanese restaurant. Almost all dishes either include a lot of rice or have sauces with a lot of sugar (like teriyaki sauce).

I usually stick to sushi, edamame beans, and miso soup. But this is never a supper that genuinely satisfies. As the majority of you are aware, sashimi consists of raw fish pieces.

 

Although it is wonderful, you shouldn’t eat it to full up. It’s also really pricey.

Oh, how I have been yearning sushi!

As you might have suspected, the rice is the issue with standard sushi rolls.

IS SUSHI PERMITTED ON THE KETO?

Regular sushi is made with sticky rice that tastes like vinegar as its main component.

Although gluten-free, rice is carbohydrate and will raise or lower your blood sugar levels. Cooked sushi rice has 28.7 grams of carbohydrates per 100 grams (source: Livestrong). It is therefore inappropriate for the ketogenic diet.

The time had come to prepare low-carb sushi rolls without rice.

Naturally, there would be a way to make sushi without rice.

And I believe the cauliflower rice mixture I’m using does a great job of simulating the texture of sushi rice.

Al-dente is achieved by gradually sautéing the “rice.” This eliminates the mildly unpleasant flavour that raw cauliflower has.

After that, it is combined with mayo or cream cheese to give sushi the characteristic stickiness.

Last but not least, I’ve added roasted sesame seeds and apple cider vinegar (or white vine vinegar) in place of mirin for added authenticity and wow.

Just 4.3g net carbs and 301 calories are in each dish of my low-carb, cauliflower rice sushi.

The ingredients we’ll be using are as follows:

Rice, cream cheese, white sesame seeds, oil and vinegar, and cauliflower

Salmon, either smoked or sushi-grade raw, cucumber, red bell pepper, and avocado are used as the filler.

two nori seaweed sheets, rolled.

Wasabi, pickled ginger, coconut aminos, soy sauce, or a hot mayonnaise like sriracha mayonnaise should be served.

Pulse the cauliflower florets(S blade) in a food processor until they resemble rice.

To achieve an acceptable consistency, you might have to perform this in numerous batches.

A nonstick skillet is preheated with ONE tablespoon of oil.

Cook the cauliflower for FIVE to SIX minutes on low to medium heat. Take out from pan. Let cool completely.

3.) Dry-fry the sesame seeds in a nonstick pan over low to medium heat for 4 to 5 minutes. Let it cool.

4.) After the rice has completely cooled, combine it in a bowl with the sesame seeds, cream cheese (or mayonnaise), vinegar, and rice.

5.) Meanwhile, get the vegetables ready. Cucumber and pepper should be thinly sliced, seeds removed. Cut up the avocado.

Put the nori on a cling film or bamboo sushi mat. At the two opposing seal edges, leave about 1 centimeter empty before adding the rice. Then, using a mat, roll the cucumber, pepper, avocado, and smoked salmon tightly from edge to edge.

Apply a light water brushing to the sealing edge before pressing to seal. Use a sharp knife to cut the first roll into keto sushi rounds, then repeat with the second roll.

FILLING CHANGES

As always, there are numerous alternatives available based on your preferences.

 

For ease, I used smoked salmon. However, if you’d rather, you can substitute raw salmon or tuna of the sushi grade. Use sushi-grade fish, NOT raw wild salmon, when making sushi. For safety, sushi grade (i.e., cultivated) is necessary. I’m curious if you’ve tried my Superb Salmon Ceviche in light of this.

 

We have also tried cooked smoked mackerel, cooked prawns, and cooked crab as fish and seafood fillings.

 

Avoid purchasing fake crab flesh since it can have sugars or carbohydrates added.

Because the smoked salmon contains salt, this keto sushi recipe doesn’t require any additional salt. However, you can season the cauliflower rice with a little salt if you’re using raw fish.

For a splash of color, I went with the traditional ingredients of Japanese sushi, avocado, cucumber, and peppers.

 

 

TIPS OFF

Before combining the cauliflower rice with the cream cheese or mayonnaise mixture, make sure it has completely cooled to avoid the nori sheets shriveling up.

You can use it to produce a lovely, tidy, and compact keto sushi roll.

Why not try using broccoli rice in place of the cauliflower rice to make a green sushi? Just use broccoli florets in place of the cauliflower and follow the same procedure.

I’ve never attempted to make keto California rolls. The contents, which includes avocado, crab, cucumber, and spicy mayo, is on the inside of a California roll, which is a “inside out” sushi. Since cauliflower lacks the starch found in rice, I have a sense that it won’t stick to food as well.

Need More Delicious Recipes

 

EQUIPMENT

  • Bamboo mat for rolling

 

INGREDIENTS

Rice

  • 300g or 10.5 oz of cauliflower
  • 1 tablespoon of avocado or olive oil
  • 12 teaspoon apple cider vinegar or white wine vinegar
  • 2.5 tablespoons of mayo or cream cheese
  • 1/2 cup white sesame seeds

Salmon

  • Salmon sushi grade or 7 oz. / 100 g sugar-free smoked salmon

To put together:

  • 12 midsize cucumber without seeds (100 g)
  • 50g of a red or yellow bell pepper
  • 12 of a large, finely cut avocado (100g)
  • Nori sheets two

To assist (optional)

  • non-sugar pickled ginger
  • Soy sauce or coconut aminos

INSTRUCTIONS

 

  1. Use the S blade in a food processor to pulse the cauliflower florets until they resemble rice.
  2. In a cast iron skillet, heat ONE tbsp. of oil.
  3. For FIVE to SIX minutes, fry it on low to medium heat. Let the food cool completely before taking it out from pan.
  4. Get the vegetables ready. With the seeds removed, thinly slice the cucumber and pepper. Slice an avocado.
  5. On low to medium heat, dry-fry the sesame seeds until golden for 4 to 5 minutes. Let cool, please.
  6. Place the chilled rice in a bowl along with the cream cheese, mayonnaise, vinegar, and sesame seeds.
  7. Lay the nori out on a bamboo mat. Roughly 1 centimeter should remain at the two opposing seal edges before adding the rice. After placing the mat’s edge, tightly roll the layers of cucumber, pepper, avocado, and smoked salmon. Apply a light water brushing to the sealing edge before pressing to seal. Use a sharp knife to slice the second roll into rounds.

NUTRITION

Calories: 301kcal
Total Carbohydrates: 13.7g
Protein: 15.7g
Fat: 23.2g
Saturated Fat: 6.1g
Fiber: 9.4g
Sugar: 3.4g

 

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