These KETO SUSHI ROLLS are delicious, just like the real thing! All the flavours we enjoy in this Japanese treat are present in this simple low-carb cauliflower sushi recipe, but without the excess carbohydrates.
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. 28.7 grams of carbohydrates are included in 100 grams of cooked sushi rice (source: Live strong).
It was time to prepare sushi without rice that was low in carbohydrates.
Naturally, it would be feasible to make no rice sushi, in which case the nori sheets would only be filled with fish and veggies and no rice would be used at all.
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 carbohydrates and 301 calories are included in each serving of my keto-friendly cauliflower rice sushi, which comes in 6–8 pieces.
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.
1.) In a food processor, put the cauliflower florets. Pulse(S blade) them until they resemble rice.
For a nice consistency, you might have to do this in numerous batches.
2.) Heat ONE tbsp. of oil in skillet(cast iron). Heat(al dente) cauliflower over low to medium heat for FIVE to SIX minutes. Remove from pan. Let it cool.
3.) Dry-fry the sesame seeds until golden 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.
6.) Lay the nori out on a cling film or bamboo sushi mat. At the two opposing seal edges, leave about 1 centimeter empty before adding the rice. Lay out the cucumber, pepper, avocado, and smoked salmon in layers. At the edge, roll the mat up tightly. 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.
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.
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.
The ideal rolling surface is a bamboo mat. Use cling film in the absence of a bamboo roller. It will assist you in creating a clean, tidy, and compact keto sushi roll.
When cutting, use an extremely sharp knife, and keep it clean in between strokes.
Why not try using rice made from broccoli instead of cauliflower to make a green sushi? Just use broccoli florets in place of the cauliflower and proceed in the same manner.
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.
It is preferable to eat this dish right away. After that, the cauliflower will begin to shed liquid, making the sushi mushy.
Consider making the cauliflower rice the day before to save time the next day. It should be sealed in a refrigerator container.
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