Keto Sushi Rolls (without rice!)

Name: Keto Sushi Rolls (without rice!)
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 2 serving
Ingredients: 10.5 oz cauliflower; 1 tablespoon olive or avocado oil; ½ tablespoon white wine vinegar or apple cider vinegar; 2.5 tablespoon cream cheese or mayo; ½ tablespoon white sesame seeds; 7 oz sugar free smoked salmon or sushi grade raw salmon; ½ medium cucumber; ½ red or yellow bell pepper; ½ large avocado; 2 Nori sheets; Sugar free pickled ginger; Coconut aminos

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
cooling time
20 mins
Total Time
40 mins
Servings
2
Calories
301 kcal
Course
Main Course
Cuisine
Japanese

Keto Sushi Rolls (without rice!)

Raiden Walker

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It is possible to make delicious keto sushi rolls without rice! I've replaced it with cauliflower rice and come up with some tricks to mimic the sticky texture and taste of sushi rice. Cauliflower rice sushi means you can enjoy all the flavour of real Japanese sushi at only 4.3 net carbs per portion!

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Ingredients

Servings

Rice

10.5 oz cauliflower 300g
1 tablespoon olive or avocado oil
½ tablespoon white wine vinegar or apple cider vinegar
2.5 tablespoon cream cheese or mayo
½ tablespoon white sesame seeds

Salmon

7 oz sugar free smoked salmon or sushi grade raw salmon 100g

To assemble:

½ medium cucumber seedless (100 g)
½ red or yellow bell pepper 50g
½ large avocado thinly sliced (100g)
2 Nori sheets

To serve (optional)

Sugar free pickled ginger
Coconut aminos or soy sauce

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Instructions

Place the cauliflower florets in a food processor and pulse using the S blade until they resemble rice.
Heat 1 tablespoon of oil in a non stick frying pan or cast iron skillet. Fry the cauliflower on a low/ medium heat for 5 - 6 minutes until al-dente. Remove from the pan and allow to fully cool.
Prepare the veggies. Slice the cucumber and pepper into thin strips, discarding the seeds. Slice the avocado.
Dry fry the sesame seeds in a non stick pan for 4 - 5 minutes on a low - medium heat until golden. Allow to cool.
Once the rice has fully cooled, place in a bowl and mix with the cream cheese or mayonnaise, vinegar and sesame seeds.
Place the nori on a bamboo mat or clingfilm. Add the rice, leaving about 1 cm at the two opposing seal edges. Layer the cucumber, pepper, avocado and smoked salmon and once edge and tightly roll using the mat. Brush the sealing edge with a little water and press to seal. Slice into rounds with a sharp knife and repeat for the second roll.

Notes

Serves: 2 (2 rolls, 6 - 8 slices per roll)
Serves: 2 (2 rolls, 6 - 8 slices per roll)
Hands on time: 20 minutes, Overall time: 40 minutes including chilling time of the cauliflower rice
Hands on time: 20 minutes,
Overall time: 40 minutes including chilling time of the cauliflower rice
Net Carbs per portion: 4.3g
Net Carbs per portion: 4.3g
Storage: Best fresh though the rice can be made and stored in an airtight container 1 day ahead.
Storage: Best fresh though the rice can be made and stored in an airtight container 1 day ahead.
If you don't have a bamboo rolling mat, lay the nori sheet on top of clingfilm.