Who says you have to give up sushi on a keto diet? Say goodbye to cravings with this incredible low-carb sushi recipe that swaps traditional rice for a savory, creamy cauliflower and cream cheese blend. It’s packed with flavor, healthy fats, and all the classic textures you love. This is the perfect, easy-to-make dish for a fun movie night in or a light, satisfying lunch.
Ingredients
• 16 oz (450g) cauliflower, riced
• 6 oz (170g) cream cheese, softened
• 1-2 tbsp unseasoned rice vinegar
• 1 tbsp soy sauce or tamari
• 5 sheets nori (roasted seaweed)
• 1 small cucumber, cut into thin matchsticks
• ½ large avocado, thinly sliced
• 5 oz (140g) smoked salmon
Instructions
1. Directions
2. Prepare the cauliflower rice: Sauté the riced cauliflower in a hot, dry pan over medium-high heat until it’s tender and the excess moisture has evaporated. Stir in the soy sauce.
3. Create the sticky rice base: Transfer the cooked cauliflower to a mixing bowl. Add the softened cream cheese and rice vinegar, mixing until everything is thoroughly combined. Let it cool completely in the refrigerator.
4. Assemble the roll: Place a nori sheet shiny-side down on a bamboo sushi mat. Dampen your hands and spread a thin, even layer of the cooled cauliflower mixture over the nori, leaving a 1-inch border at the top edge.
5. Add the fillings: Arrange a few strips of cucumber, avocado, and smoked salmon in a horizontal line about an inch from the bottom edge of the rice.
6. Roll it up: Using the bamboo mat to guide you, lift the bottom edge of the nori and roll it tightly over the fillings. Continue to roll, applying gentle pressure, until you reach the top border. Lightly wet the border with water to seal the roll shut.
7. Slice and serve: Use a very sharp, wet knife to slice the roll into 6-8 even pieces. Serve immediately with your favorite keto-friendly dipping sauces.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 350
• Fat: 26g
• Net Carbs: 6g
• Protein: 18g
Pro Tips
• For the best texture, squeeze the cooked cauliflower rice in a cheesecloth or nut milk bag to remove as much excess moisture as possible before mixing with the cream cheese.
• To prevent the roll from tearing, use a very sharp knife and wipe the blade with a damp cloth between each cut. This creates clean, professional-looking slices.
• Don’t overfill your rolls. A thin, even layer of fillings ensures the roll is easy to handle and won’t fall apart when you slice or eat it.
• Customize your fillings with other keto-friendly options like cooked shrimp, lump crab meat, or thin strips of bell pepper for extra crunch and flavor.
FAQ
Q: Is sushi keto friendly
A: Traditional sushi made with rice is not keto-friendly due to its high carb content. This recipe is a fantastic keto-friendly alternative, using a cauliflower and cream cheese blend instead of rice to keep the net carbs at only 6g per serving.
Q: What can I use instead of rice for keto sushi
A: This recipe uses a savory and creamy mixture of riced cauliflower and softened cream cheese as a substitute for traditional sushi rice. This combination provides a sticky texture perfect for rolling while being low in carbs.
Q: How do I keep my cauliflower sushi roll from falling apart
A: For a sturdy roll, make sure to squeeze all excess moisture from the cooked cauliflower. Also, don’t overfill the nori sheet, roll it tightly with a bamboo mat, and use a very sharp, wet knife to slice it, wiping the blade between cuts.
Q: What other fillings can I use in this low-carb sushi
A: You can easily customize these rolls with other keto-friendly fillings. Try adding cooked shrimp, lump crab meat, or thin strips of bell pepper for extra crunch and flavor.
