It would seem as though eating sushi would not even be a possibility while on the ketogenic diet. However, the only real culprit in traditional sushi is the rice. Rice is often replaced with cauliflower on low carb diets, and there is no reason why the same logic would not apply to this meal!

45 g cauliflower, steamed, shredded or “riced”

20 g raw egg whites, beaten stiff

26.4 g canola oil

1.5 g nori, Eden Brand

11 g yellow fin tuna, cooked

12 g avocado, Hass, sliced thin

3 g soy sauce, Kikkoman low sodium

30.5 g 40% heavy cream, whipped

pinch of powdered ginger

Optional: Liquid sweetener, vanilla flavor, Bickford

Preheat the oven to 350°F. Measure all ingredients on a gram scale. Fold the cauliflower and 10 g canola oil into the egg whites. Mix very well to combine. Scoop the egg and cauliflower mixture onto a silicone-lined baking sheet. Form it into a “log” shape approximately the same length as the nori. Bake in the oven for 15–20 minutes or until the mixture is cooked thoroughly. Allow the “rice” to cool, carefully lift the “rice” off of the baking sheet and place it on the nori. Add the cooked tuna and sliced avocado to the center of the roll and then carefully roll up the nori to create the sushi roll. Set the roll on a cutting board seam side down to help the nori form a seal. Place the roll in the freezer for an hour; then with a very sharp knife, slice the roll into bite-sized pieces. Arrange the sliced sushi on a serving plate and drizzle the weighed soy sauce on top.

Mix the whipped cream with the powdered ginger, the remaining 16.4 g canola oil, and optional ingredients and freeze for a minimum of 15 minutes. Serve as “ice cream” for a dessert. If the ice cream is made in advance, remove it from the freezer 15–20 minutes before eating.

Notes: Ask your dietitian to calculate in different sushi fillings such as salmon, eggs, shrimp, lettuce, or cucumbers. A “spicy” roll could be created using mayonnaise and hot sauce.

Feel free to replace some of the canola oil with toasted sesame oil to dip the sushi; this oil has a string, nutty flavor.