Low Carb Classic Fish Sushi Rolls

Dive into the world of guilt-free indulgence with these Low Carb Classic Fish Sushi Rolls, a wholesome twist on traditional sushi. This recipe swaps out carb-heavy rice for tender, riced cauliflower, seasoned perfectly with rice vinegar and a pinch of salt to mimic the beloved sushi rice texture. Fresh, thinly sliced tuna or salmon takes center stage, paired with crisp cucumber and creamy avocado, all wrapped snugly in nori sheets for that authentic sushi experience. Perfect for a keto-friendly diet or anyone seeking a lighter alternative, these sushi rolls are easy to make at home with a bamboo mat and a touch of patience. Serve them with tangy soy sauce, fiery wasabi, and pickled ginger for a restaurant-quality treat you can enjoy anytime. Whether you're a sushi enthusiast or new to homemade rolls, this low-carb recipe promises to impress with its flavor, freshness, and health-conscious appeal.

Nutriscore Rating: 79/100

Prep Time:45 mins

Cook Time:5 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 2 tablespoons rice vinegar
• 6 whole nori sheets
• 8 ounces fresh tuna or salmon
• 1 medium cucumber
• 1 large avocado
• 2 tablespoons soy sauce
• 1 teaspoon wasabi
• 2 ounces pickled ginger
• 0.5 teaspoon salt

Directions

Step 1

Break the cauliflower head into florets and place them in a food processor. Pulse until the cauliflower is finely chopped and resembles rice.

Step 2

Place the riced cauliflower in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 3-4 minutes or until tender. Allow it to cool slightly.

Step 3

Transfer the cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Step 4

Once dry, mix the cauliflower 'rice' with rice vinegar and salt in a medium bowl and set aside.

Step 5

Slice the fresh tuna or salmon into thin strips, about 1/4 inch thick.

Step 6

Peel the cucumber and cut it into long, thin strips, removing the seeds if necessary.

Step 7

Cut the avocado in half, remove the pit, and slice the flesh into thin strips.

Step 8

Place one nori sheet on a bamboo sushi mat with the shiny side down.

Step 9

Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top edge.

Step 10

Place a few strips of fish, cucumber, and avocado in a line along the bottom edge of the cauliflower rice.

Step 11

Using the bamboo mat, carefully roll the nori from the bottom, firmly tucking the filling as you roll until you reach the top border.

Step 12

Dab a little water on the nori's top edge to seal the roll. Repeat the process for the remaining ingredients.

Step 13

With a sharp, wet knife, slice the rolls into 6-8 pieces and serve immediately with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1218.3g)

Amount per serving	% Daily Value*
Calories	858.6

Total Fat 43.0g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 86.2mg	0%
Sodium 3787.0mg	0%
Total Carbohydrate 59.2g	0%
Dietary Fiber 28.9g	0%
Total Sugars 14.3g
Protein 75.0g	0%

Vitamin D 514.8IU	0%
Calcium 270.1mg	0%
Iron 8.5mg	0%
Potassium 4308.8mg	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: 41.9%

Protein: 32.5%

Carbs: 25.6%