Keto Tobiko Sushi

Elevate your sushi game with this vibrant and guilt-free Keto Tobiko Sushi, a perfect low-carb twist on a Japanese classic! This recipe replaces traditional sushi rice with tender, aromatic cauliflower rice blended with cream cheese and rice vinegar for a flavorful, keto-friendly alternative. Crisp cucumber, creamy avocado, smoky salmon, and the irresistible pop of tobiko (flying fish roe) come together in a harmony of textures and tastes, all neatly wrapped in nori sheets. These colorful sushi rolls are not only packed with fresh ingredients but also gluten-free if paired with tamari. Perfect for a quick lunch, light dinner, or impressing guests, this sushi can be garnished with sesame seeds for added crunch or paired with soy sauce, wasabi, and pickled ginger for an authentic sushi experience. Ready in just 40 minutes, this recipe is your gateway to enjoying sushi on a keto lifestyle without compromise!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Cauliflower rice
• 2 tablespoons Cream cheese
• 1 teaspoon Rice vinegar
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 2 tablespoons Tobiko (flying fish roe)
• 4 ounces Smoked salmon
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Wasabi (optional)
• 1 teaspoon Sesame seeds (optional for garnish)

Directions

Step 1

Start by preparing the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until rice-sized granules form. If using pre-riced cauliflower, ensure it is thawed and excess liquid is squeezed out.

Step 2

Heat a nonstick skillet over medium heat. Add the cauliflower rice and stir-fry for 3-5 minutes until tender and slightly dry to remove excess moisture.

Step 3

Transfer the cooked cauliflower rice to a mixing bowl. Stir in the cream cheese and rice vinegar while the rice is still warm. Mix well until combined and set aside to cool completely.

Step 4

Prepare your fillings: Julianne the cucumber (into thin strips), slice the avocado, and cut the smoked salmon into thin strips. Set these aside for assembly.

Step 5

Lay a sheet of nori shiny-side down on a sushi mat or flat surface. Spread a thin, even layer of the cooled cauliflower rice over the nori, leaving a 1-inch border at the top.

Step 6

Arrange cucumber, avocado, smoked salmon, and a small amount of tobiko (about 1/2 tablespoon) horizontally along the bottom edge of the rice-covered nori sheet.

Step 7

Using the sushi mat, carefully roll the nori over the fillings, pressing gently but firmly to create a tight roll. Seal the edge by moistening the 1-inch border with a little water and pressing it to adhere.

Step 8

Repeat steps for the remaining nori sheets and fillings.

Step 9

Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 10

To serve, garnish the sushi pieces with additional tobiko and sesame seeds, if desired. Serve with soy sauce (or tamari), wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(796.3g)

Amount per serving	% Daily Value*
Calories	683.0

Total Fat 41.7g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 76.4mg	0%
Sodium 3676.6mg	0%
Total Carbohydrate 46.5g	0%
Dietary Fiber 19.2g	0%
Total Sugars 11.0g
Protein 44.7g	0%

Vitamin D 775.6IU	0%
Calcium 196.3mg	0%
Iron 5.5mg	0%
Potassium 2166.7mg	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: 50.7%

Protein: 24.2%

Carbs: 25.1%