Who says you have to give up sushi on a low-carb diet? This recipe for Salmon and Avocado Sushi swaps traditional rice for seasoned cauliflower rice, giving you all the classic flavors you crave without the carbs. Creamy avocado, rich smoked salmon, and tangy cream cheese all wrapped in a crisp nori sheet—it’s a keto-friendly dream come true! Perfect for a light lunch, a satisfying snack, or an impressive appetizer.
Ingredients
• 6 cups / 18 oz / 510g riced cauliflower
• 2 oz / 57g smoked salmon, thinly sliced
• 1 large avocado, thinly sliced
• 4 sheets nori seaweed paper
• 2 tbsp / 28g butter, softened
• 4 tbsp / 56g whipped cream cheese
• 1 tbsp / 15ml rice vinegar
Instructions
1. Heat a large pan over medium heat. Add the riced cauliflower and butter, sautéing for 10-15 minutes until tender and excess moisture has evaporated.
2. Remove the cauliflower from the heat and spread it on a baking sheet to cool completely. This prevents the nori from becoming soggy.
3. Once cooled, transfer the cauliflower to a bowl and stir in the rice vinegar until well combined.
4. Place one sheet of nori, shiny side down, on a bamboo sushi mat. Spread a thin, even layer of whipped cream cheese over the entire sheet, leaving a 1-inch border at the top edge.
5. Gently press about one-quarter of the cauliflower rice mixture onto the cream cheese layer.
6. Arrange slices of smoked salmon and avocado in a line across the bottom third of the rice.
7. Using the bamboo mat, tightly roll the nori away from you, pressing gently to seal the roll. Moisten the top border with a little water to help it stick.
8. Repeat with the remaining . Slice each roll into 8 pieces with a very sharp, wet knife and serve immediately.
Nutritional Information
• Approximate values per roll (recipe makes 4)
• Calories: 245 kcal
• Net Carbs: 6g
• Protein: 7g
• Fat: 20g
Pro Tips
• For the best texture, squeeze the cooked and cooled cauliflower rice in a cheesecloth to remove as much moisture as possible before adding the vinegar.
• To get clean cuts without squishing your sushi roll, use a very sharp knife. Dip the blade in water before each slice to prevent sticking.
• Don’t overfill the rolls. It’s tempting to pack them with fillings, but this makes them difficult to roll tightly and can cause the nori to tear.
• For easier slicing, wrap the finished rolls tightly in plastic wrap and chill them in the refrigerator for 15-20 minutes before cutting.
FAQ
Q: How do I keep my cauliflower rice sushi from getting soggy
A: The key is removing as much moisture as possible from the cauliflower rice. First, sauté it until the excess water has evaporated. Then, cool it completely on a baking sheet. For the best results, squeeze the cooled cauliflower in a cheesecloth before mixing it with the rice vinegar.
Q: Can I use other fillings in this keto sushi recipe
A: Absolutely! This recipe is very versatile. You can swap the smoked salmon for cooked shrimp, crab meat, or tofu. Other great low-carb additions include cucumber sticks, bell pepper strips, or a drizzle of sriracha mayo for a spicy kick.
Q: Is cauliflower rice a good substitute for sushi rice
A: Yes, seasoned cauliflower rice is an excellent low-carb substitute for traditional sushi rice. When cooked to remove moisture and seasoned with rice vinegar, it mimics the slightly tangy, sticky texture needed to hold the sushi roll together, all while keeping the net carbs to just 6g per roll.
Q: Can I make this keto sushi ahead of time
A: This sushi is best served immediately after slicing for the freshest taste and crispest nori. However, you can prepare the cauliflower rice and slice your fillings a day in advance. Store them in separate airtight containers in the refrigerator and assemble the rolls just before serving.
