Low Carb Classic Sushi Rolls

Transform your sushi night with these irresistible Low Carb Classic Sushi Rolls—an ingenious twist on the traditional favorite! This recipe swaps out carb-heavy white rice for light and fluffy cauliflower rice, seasoned to perfection with rice vinegar and a touch of granulated erythritol for that signature sushi flavor. Packed with fresh ingredients like crisp cucumber, creamy avocado, and savory imitation crab, these sushi rolls deliver all the classic flavors you crave while keeping things low-carb and guilt-free. Perfect for keto enthusiasts or anyone looking to indulge in a healthier sushi alternative, these rolls are surprisingly easy to make with simple techniques like using a bamboo mat for tight, restaurant-quality rolls. Pair with soy sauce, pickled ginger, and a dash of wasabi for a flavorful dining experience that satisfies without the carbs. Ready in just 40 minutes, this dish turns any meal into a low-carb celebration!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 3

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Rice vinegar
• 2 teaspoons Granulated erythritol
• 0.5 teaspoon Salt
• 6 pieces Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 8 ounces Imitation crab meat
• 0 optional for serving Soy sauce
• 0 optional for serving Pickled ginger
• 0 optional for serving Wasabi

Directions

Step 1

Remove the leaves and core from the cauliflower. Cut into florets and rinse under cold water.

Step 2

Pulse the cauliflower florets in a food processor until it resembles the texture of rice.

Step 3

Place the riced cauliflower in a microwave-safe bowl, cover with a lid or plastic wrap, and microwave on high for 4-5 minutes. Allow it to cool slightly.

Step 4

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

Step 5

Combine the cauliflower rice, rice vinegar, granulated erythritol, and salt in a large bowl. Mix well and let it cool to room temperature.

Step 6

Peel the cucumber and avocado. Slice the cucumber into thin strips and the avocado into thin wedges.

Step 7

Lay one sheet of nori, shiny side down, on a bamboo sushi mat.

Step 8

Spread an even layer of the seasoned cauliflower rice over the nori, leaving about a half-inch border at the top edge.

Step 9

Arrange a few strips of cucumber, a few slices of avocado, and some imitation crab meat in a line across the center of the rice.

Step 10

Carefully lift the edge of the mat closest to you and begin rolling the sushi away from you, applying gentle pressure to create a tight log. Seal the edge of the nori with a little water.

Step 11

Repeat with the remaining nori sheets and fillings.

Step 12

Using a sharp knife, slice each roll into 6-8 pieces.

Step 13

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi if desired.

Nutrition Facts

Serving size	(1108.7g)

Amount per serving	% Daily Value*
Calories	653.6

Total Fat 25.3g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 45.4mg	0%
Sodium 3480.9mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 26.0g	0%
Total Sugars 29.0g
Protein 34.8g	0%

Vitamin D 0IU	0%
Calcium 237.6mg	0%
Iron 5.8mg	0%
Potassium 3032.1mg	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: 30.4%

Protein: 18.6%

Carbs: 51.1%