Keto Classic Sushi Rolls
Satisfy your sushi cravings without breaking your keto goals with these irresistibly fresh Keto Classic Sushi Rolls! This low-carb twist on traditional sushi swaps out carb-heavy rice for tender, tangy cauliflower rice seasoned with rice vinegar, creating the perfect base for your favorite fillings. Each nori sheet is generously packed with creamy avocado, crisp cucumber, luscious cream cheese, and smoky salmon for a flavorful bite in every roll. Quick to prepare in under 40 minutes, these homemade sushi rolls are perfect for lunch, dinner, or an impressive appetizer. Serve them with a splash of low-sodium soy sauce for dipping, and enjoy a guilt-free indulgence that's as nutritious as it is delicious. Whether you're following a ketogenic diet or simply looking for a healthier sushi alternative, this recipe transforms a beloved classic into a wholesome, low-carb delight.
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Ingredients
- 1 medium head Cauliflower, grated
- 2 tablespoons Rice vinegar
- 5 sheets Nori sheets
- 4 ounces Cream cheese
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 8 ounces Smoked salmon
- 2 tablespoons Soy sauce, low-sodium
Directions
Step 1
Prepare the cauliflower rice: Begin by grating the cauliflower to resemble rice grains. Use a food processor or a box grater for best results.
Step 2
Cook the cauliflower rice: In a non-stick pan, lightly sauté the grated cauliflower over medium heat until just tender, about 5 minutes. Stir in the rice vinegar and cook for an additional minute. Remove from heat and set aside to cool completely.
Step 3
Prepare the sushi rolling station: Lay a bamboo sushi mat or a clean dish towel on a flat surface. Place a sheet of nori, shiny side down, on top of the mat.
Step 4
Spread the cauliflower rice: With dampened fingers, evenly spread a thin layer of the cooled cauliflower rice over 3/4 of the nori sheet, leaving the top edge empty to seal the roll.
Step 5
Add the fillings: Gently layer a thin strip of cream cheese along the bottom edge of the cauliflower rice. Place a few cucumber julienne, avocado slices, and a strip of smoked salmon over the cream cheese.
Step 6
Roll the sushi: Begin rolling the nori over the filling with the bamboo mat, pressing gently yet firmly to form a tight cylinder. Moisten the top edge of the nori with a bit of water to seal the roll.
Step 7
Slice the roll: Using a sharp knife, carefully slice the roll into bite-sized pieces. Clean the blade with a damp cloth between each slice for cleaner cuts.
Step 8
Repeat with remaining ingredients: Assemble and roll the remaining 4 sushi rolls using the same method.
Step 9
Serve with soy sauce: Arrange the slices on a platter and serve with low-sodium soy sauce for dipping.
Nutrition Facts
| Serving size | (1262.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1113.2 |
| Total Fat 73.2g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 166.7mg | 0% |
| Sodium 3198.1mg | 0% |
| Total Carbohydrate 59.7g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 18.3g | |
| Protein 68.6g | 0% |
| Vitamin D 1551.3IU | 0% |
| Calcium 325.9mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 3645.6mg | 0% |
Source of Calories