Keto Rainbow Sushi Roll

Elevate your sushi game with this vibrant and flavorful Keto Rainbow Sushi Roll, a low-carb twist on the classic Japanese favorite. Featuring tender cauliflower rice blended with cream cheese and a hint of soy sauce, this recipe swaps traditional rice for a keto-friendly alternative without compromising taste. Bursting with color, the filling combines crisp cucumber, creamy avocado, and sweet bell peppers, while the top showcases a stunning "rainbow" of sashimi-grade salmon and tuna. Wrapped in nori and sprinkled with sesame seeds, these elegant sushi rolls are as visually stunning as they are delicious. Perfect for sushi enthusiasts following a ketogenic or gluten-free diet, this dish makes for a show-stopping appetizer or light meal that’s both healthy and satisfying. Serve with soy sauce or tamari for dipping to complete the experience!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Cauliflower rice
• 4 tablespoons Cream cheese
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 large Avocado
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 4 ounces Salmon (sashimi grade)
• 4 ounces Tuna (sashimi grade)
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by preparing the cauliflower rice: grate or process in a food processor until it resembles rice texture.

Step 2

In a sauté pan over medium heat, cook the cauliflower rice for about 5-7 minutes, stirring occasionally, until it is tender and moisture has evaporated.

Step 3

Mix the cooked cauliflower rice with cream cheese and soy sauce. Allow it to cool completely.

Step 4

Cut the cucumber, avocado, and bell peppers into long thin strips suitable for filling sushi.

Step 5

Slice the salmon and tuna into thin slices suitable for sushi topping.

Step 6

Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of the cauliflower rice evenly on the nori sheet, leaving a 1-inch border at the top.

Step 7

Arrange a strip of cucumber, avocado, red bell pepper, and yellow bell pepper horizontally across the center of the rice.

Step 8

Carefully roll the sushi using the mat, applying gentle pressure to maintain a tight roll. Use a little water to seal the edge of the nori.

Step 9

Repeat the rolling steps for the other nori sheets.

Step 10

Top each roll with alternating slices of salmon and tuna to create a 'rainbow' effect.

Step 11

Sprinkle sesame seeds over the top of each roll for added flavor and garnish.

Step 12

Chill the sushi rolls briefly in the refrigerator for about 10 minutes to set.

Step 13

Slice each roll into 1-inch pieces using a sharp knife. Serve immediately with extra soy sauce or tamari for dipping, if desired.

Nutrition Facts

Serving size	(1259.9g)

Amount per serving	% Daily Value*
Calories	1200.2

Total Fat 77.0g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 6.7g
Cholesterol 166.1mg	0%
Sodium 2504.9mg	0%
Total Carbohydrate 66.0g	0%
Dietary Fiber 26.6g	0%
Total Sugars 16.2g
Protein 73.9g	0%

Vitamin D 823.3IU	0%
Calcium 226.7mg	0%
Iron 7.2mg	0%
Potassium 3558.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 23.6%

Carbs: 21.1%