Keto Sushi Rolls (without rice!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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cooling time
20 mins
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Total Time
40 mins
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Servings
2
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Calories
301 kcal
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Course
Main Course
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Cuisine
Japanese
Keto Sushi Rolls (without rice!)
Description
Keto Sushi Rolls (without rice!) use finely processed cauliflower to mimic sushi rice, sautéed until al dente and mixed with cream cheese or mayonnaise, white wine vinegar, and toasted white sesame seeds for flavor and binding. The rolls are assembled with thinly sliced cucumber, bell pepper, avocado, and smoked salmon on nori sheets, then rolled tightly using a bamboo mat or clingfilm. The cauliflower rice provides a mild, slightly nutty base, while the creamy filling and fresh vegetables add contrasting textures and flavors. This combination results in satisfying rolls that maintain the essence of traditional sushi but without actual rice.
The preparation involves pulsing cauliflower florets, frying them gently, and cooling before mixing with binding ingredients. Toasted sesame seeds add a toasty note and slight crunch. The use of smoked salmon adds savory depth, complemented by crisp vegetables. The rolls are sliced into rounds and served with optional pickled ginger and coconut aminos or soy sauce for dipping, enhancing the flavor experience.
Best enjoyed fresh, the cauliflower rice mixture can be prepared a day ahead and stored airtight to save time. For those without a bamboo mat, nori sheets placed on clingfilm can facilitate rolling. The recipe serves two, making it a well-portioned keto-friendly alternative to classic sushi.
Ingredients
Rice
- 10.5 oz cauliflower 300g
- 1 tablespoon olive oil 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 smoked salmon 100g, or sushi grade raw salmon
To assemble:
- ½ cucumber seedless (100 g, medium
- ½ bell pepper 50g, red or yellow
- ½ avocado thinly sliced (100g, large
- 2 Nori sheets
To serve (optional)
- pickled ginger sugar free
- coconut aminos or soy sauce
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
- This recipe yields 2 rolls, about 6-8 slices each, suitable for two servings.
- The cauliflower rice can be made up to a day in advance and stored airtight to save preparation time on serving day.
- If you don't have a bamboo rolling mat, place the nori sheet on clingfilm to assist in rolling tightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Total Carbohydrates | 13.7g | 5% |
| Protein | 15.7g | 31% |
| Fat | 23.2g | 36% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 9.4g | 38% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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