KETO SUSHI ROLLS

Keto Sushi Rolls

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.

AuthorHolly CookCategory

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.

Keto Sushi Rolls
Yields2 Servings
Rice
 300g or 10.5 oz of cauliflower
 tbsp. avocado/olive oil
 ½ teaspoon apple cider vinegar
 2.50 tablespoons of mayo or cream cheese
 ½ cup white sesame seeds
Salmon
 Salmon sushi grade or 7 oz. / 100 g sugar-free smoked salmon
To put together:
 ½ midsize cucumber without seeds (100 g)
 50g red/yellow bell pepper
 ½ of a large, finely cut avocado (100g)
 Nori sheets two
To assist (optional)
 Soy sauce, coconut aminos, or pickled ginger without sugar
1

In a food processor, put the cauliflower florets. Pulse(S blade) them until they resemble rice.

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.

Ingredients

Rice
 300g or 10.5 oz of cauliflower
 tbsp. avocado/olive oil
 ½ teaspoon apple cider vinegar
 2.50 tablespoons of mayo or cream cheese
 ½ cup white sesame seeds
Salmon
 Salmon sushi grade or 7 oz. / 100 g sugar-free smoked salmon
To put together:
 ½ midsize cucumber without seeds (100 g)
 50g red/yellow bell pepper
 ½ of a large, finely cut avocado (100g)
 Nori sheets two
To assist (optional)
 Soy sauce, coconut aminos, or pickled ginger without sugar

Directions

1

In a food processor, put the cauliflower florets. Pulse(S blade) them until they resemble rice.

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.

KETO SUSHI ROLLS

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