Keto Sushi

Yes, you read it right! Keto sushi is here and it truly is amazing. I used to be a big eater of sushi and have missed it greatly. I put off trying keto sushi for a long time because I thought it would be a huge time sink and a massive headache to be able to make it properly. I had never rolled sushi either, so I had some sort of fear holding me back from trying it.

Well, I tried it, I liked it, and I’ve made it numerous times since. It’s really not as hard as I thought it’d be, and it’s SO good! I definitely recommend this to anyone that loves sushi – you won’t regret it. You can use practically any seafood you want (I’ve done a few more rolls since with crab and also sashimi grade tuna).

A big tip I have is to not rice the cauliflower too far. You have to make sure you don’t over-process it otherwise you will have more of a paste, rather than have some sort of texture to the “rice” once you mix the cream cheese in. When cooking the cauliflower, make sure to have a very hot pan. You want to essentially steam it and then get some of the extra moisture out by cooking it.

I would also recommend grabbing a bamboo roller for this as it really helps keep the sushi tight and keep the roll whole. If you use your hands, it will turn out okay but it’s not going to be as tight as if you used a roller.

Yields 3 servings of Keto Sushi (about 5 rolls)

The Preparation

• 16 ounces cauliflower
• 200 grams cucumber
• 1 tablespoon soy sauce, or coconut aminos
• 6 ounces cream cheese, softened
• 2 tablespoons unseasoned rice vinegar
• 1/2 medium avocado
• 5 whole nori sheets
• 5 ounces smoked salmon, or seafood of choice

The Execution

1. Using a food processor, rice the cauliflower into rice-sized pieces by pulsing. Make sure not to over-processes the cauliflower and do in smaller batches to ensure you get a good consistency.

2. Slice the cucumber on each end, then place the cucumber upright and slice off each side. You want to discard the middle and slice about 2 side pieces into small strips. Set aside in the fridge.

3. In a very hot pan, add cauliflower rice and cook. Season with soy sauce as the cooking process happens, about 1 tbsp.

4. Once the cauliflower is finished up and dried out some, add to a bowl with cream cheese and rice vinegar (1-2 tbsp. depending on how seasoned you want it to taste). Mix together well and set in the fridge until cool.

5. Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.

6. Put a nori sheet down on a bamboo roller covered with saran wrap (this helps with sticking). Spread some of the cauliflower rice mixture over the nori sheet, leaving about 3/4 inches of space at the top. Make sure this is quite a thin layer.

7. Place all of the filling items into the sushi roll, layering whichever flavors you want.

8. Roll sushi tightly using bamboo. You can see many videos on YouTube on how to do this if you aren’t sure.

9. Serve and enjoy! Feel free to pair with pickled ginger, wasabi, or a spicy mayo you make yourself if you want to up the fat content in this.

This makes a total of 3 servings of Keto Sushi. Each serving comes out to be 359 calories, 26.8g fats, 7.9g net carbs, and 18.3g protein.

Keto Sushi

This makes a total of 3 servings of Keto Sushi. Each serving comes out to be 359 calories, 26.8g fats, 7.9g net carbs, and 18.3g protein.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings 3 servings

Calories 359 kcal

Ingredients

  

1x2x3x

• 16 ounce cauliflower
• 200 gram cucumber
• 1 tablespoon soy sauce or coconut aminos
• 6 ounce cream cheese softened
• 2 tablespoon unseasoned rice vinegar
• ½ medium avocado
• 5 whole nori sheets
• 5 ounce smoked salmon or seafood of choice

Instructions

 

• In a food processor, rice the cauliflower in batches, taking care not to overprocess it.
• Cut the ends off of the cucumber and slice the outer edges into thin strips, discarding the middle portion. Set aside in the fridge to cool.
• Transfer the cauliflower rice to a pan over high heat, adding the soy sauce as it cooks.
• Once the cauliflower is cooked and has dried out some, add it to a bowl along with the cream cheese and rice vinegar. Combine well, being careful not to mash the cauliflower completely, and set aside in the fridge until cool.
• Once the rice mixture has cooled, halve and pit the avocado, leaving the skin on. Carefully slice the meat into thin strips and scoop them out with a spoon.
• Place a nori sheet down on a bamboo mat covered with plastic wrap to keep it from sticking. Spread the cauliflower rice mixture thinly over the nori sheet, leaving about 3/4" of space at the top.
• Place the cucumber strips, avocado, and smoked salmon on top of the cauliflower rice mixture.
• Roll the sushi tightly and slice. Repeat with any remaining nori sheets.
• Serve and enjoy!

Nutrition

Calories: 359kcalProtein: 18.3gFat: 26.8g

Keyword fish