Low Carb Classic Fish and Roe Sushi Roll

Dive into the delightful world of low-carb sushi with this "Low Carb Classic Fish and Roe Sushi Roll" recipe, a perfect blend of fresh, vibrant flavors and good-for-you ingredients. This innovative take on traditional sushi uses cauliflower rice in place of regular sushi rice, making it a light, keto-friendly option that's packed with nutrients. The rolls are loaded with sushi-grade salmon and tuna, creamy avocado, crisp cucumber, and topped with a burst of briny fish roe for a gourmet touch. Wrapped in nori sheets and rolled to perfection, these sushi rolls are as beautiful as they are delicious. Ideal for sushi lovers looking for a healthier twist, this recipe is easily customizable and served with classic accompaniments like soy sauce, wasabi, and pickled ginger. Ready in under an hour, it’s an impressive and nutritious dish for any occasion!

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 100 grams Fresh sushi-grade salmon
• 100 grams Fresh sushi-grade tuna
• 1 small Cucumber
• 1 large Avocado
• 3 tablespoons Soy sauce
• 1 teaspoon Wasabi
• 30 grams Pickled ginger
• 50 grams Fish roe
• 0.5 teaspoon Salt

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the stems from a medium head of cauliflower and chop it into manageable pieces.

Step 2

Using a food processor, pulse the cauliflower until it reaches a rice-like consistency. Do this in batches if needed.

Step 3

Transfer the cauliflower 'rice' to a microwave-safe bowl, cover with a lid or plastic wrap, and microwave on high for 6 minutes.

Step 4

Allow the cauliflower to cool slightly, then add 2 tablespoons of rice vinegar and 0.5 teaspoon of salt, mixing well to season the 'rice'. Set aside.

Step 5

Slice the sushi-grade salmon and tuna into thin, even strips.

Step 6

Julienne the cucumber into long thin strips after peeling and removing seeds if desired.

Step 7

Cut the avocado in half, remove the pit, and slice it into thin, long pieces.

Step 8

Place a bamboo sushi mat on a clean surface, and lay one sheet of nori, shiny side down, on the mat.

Step 9

Evenly spread a thin layer of the cauliflower rice over the nori sheet, leaving about an inch clear at the top edge.

Step 10

Horizontally arrange a combination of salmon, tuna, cucumber, and avocado strips across the cauliflower rice, about an inch from the bottom edge.

Step 11

Sprinkle a small amount of fish roe over the arrangement of ingredients.

Step 12

Using the bamboo mat, roll the sushi tightly from the bottom edge to the top, sealing with a bit of water on the exposed nori edge.

Step 13

Repeat the process with the remaining nori sheets and ingredients.

Step 14

Once all rolls are prepared, use a sharp knife to slice each roll into 6-8 pieces.

Step 15

Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1125.8g)

Amount per serving	% Daily Value*
Calories	934.3

Total Fat 52.7g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 3.9g
Cholesterol 387mg	0%
Sodium 4198.6mg	0%
Total Carbohydrate 55.2g	0%
Dietary Fiber 26.9g	0%
Total Sugars 12.7g
Protein 76.0g	0%

Vitamin D 869IU	0%
Calcium 361.0mg	0%
Iron 12.7mg	0%
Potassium 3905.2mg	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: 47.5%

Protein: 30.4%

Carbs: 22.1%