Keto Sushi
The ultimate comfort food meets a healthy lifestyle with Keto Sushi. This easy weeknight dinner features flavorful ingredients wrapped in a delightful low-carb sushi roll. Perfect for satisfying your sushi cravings without the carbs, make it tonight!
Equipment
- Chef's Knife
- Food Processor
- Mixing Bowl
Ingredients
- 4 cups cauliflower florets Chopped, approximately half a large cauliflower.
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 2 tablespoons sugar free powdered sugar
- 2 sheets Nori
- 2 tablespoons mayonnaise
- 1/4 cup sushi grade salmon Or protein of choice.
- 1/2 small cucumber Sliced into strips.
- 1/8 teaspoon sesame seeds
- 1 serving wasabi Optional.
Instructions
- Begin by preparing your cauliflower. In a food processor, add your chopped cauliflower florets and pulse until it reaches the consistency of rice. This step is crucial, as it sets the foundation for your sushi.
- Next, transfer the cauliflower rice into a microwave-safe bowl and sprinkle with salt. Microwave for 4 to 5 minutes until soft and tender. This will help remove excess moisture, which is important for the texture.
- After microwaving, let the cauliflower cool completely. This is an essential step because adding ingredients to hot cauliflower can create a soggy mix. Once cooled, add the vinegar and powdered sugar to the bowl and mix until well combined.
- Now it’s time to construct your sushi! Place your Nori sheets on a flat surface. It’s important to work on a smooth surface to roll them tightly.
- Divide the cauliflower sushi rice amongst the two sheets, reserving about 1/4 of an inch around the perimeter. This will allow you to seal the rolls properly.
- Spread mayonnaise on each roll. This adds a delightful creaminess that enriches the flavor of your sushi.
- Next, layer the salmon and cucumber on top of the mayonnaise. Feel free to be generous with the fillings—you want every bite packed with flavor!
- Sprinkle with sesame seeds for that extra crunch. If you’re feeling adventurous, add a thin layer of wasabi along the side for a spicy touch.
- Now comes the fun part: rolling! Start at one end and roll up each roll very tightly, using your fingers to keep the fillings in place. If any filling seeps out, don’t worry—just tuck it back in.
- Finally, using a sharp and slightly wet knife, slice the sushi into pieces. Wetting the knife helps to make clean cuts, ensuring each piece holds its shape beautifully.
Notes
Philadelphia roll: Replace the mayonnaise with cream cheese and add sushi-grade salmon and cucumber.
Cucumber roll: Double the mayonnaise and cucumber.
Spicy tuna roll: Use sushi-grade tuna, cucumber, and mayo with Sriracha mixed in (AKA spicy mayo!).
California roll: Skip the imitation crab meat (which isn’t keto-friendly) and use real crab mixed with mayonnaise.
Shrimp roll: Broiled or boiled shrimp (tails removed), cucumber, and mayonnaise.