Low Carb Fish Roe Sushi
Experience a guilt-free take on your favorite Japanese dish with this Low Carb Fish Roe Sushi, a perfect choice for sushi lovers seeking a healthy, keto-friendly twist. This recipe swaps traditional sushi rice for fluffy cauliflower rice, seasoned with a tangy splash of rice vinegar for authentic flavor. Fresh fish roe adds a burst of briny richness, while creamy avocado and crisp cucumber provide a delightful contrast of textures. Encased in nutrient-packed nori sheets and topped with crunchy sesame seeds, these rolls are as visually stunning as they are delicious. Ready in just 40 minutes, this sushi is perfect for low-carb diets, gluten-free lifestyles, or anyone looking to enjoy fresh, homemade sushi without the carb overload. Pair with soy sauce and a hint of wasabi for an irresistible meal or appetizer!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 60 grams Fresh fish roe
- 1 head Cauliflower
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
Directions
Step 1
Begin by preparing the cauliflower rice. Cut the cauliflower into florets, then use a food processor to pulse the cauliflower until it resembles the texture of rice.
Step 2
Transfer the cauliflower rice to a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Microwave on high for 3-4 minutes until the cauliflower is tender. Let it cool slightly.
Step 3
In a small bowl, mix the rice vinegar with salt. Drizzle over the cauliflower rice and mix well to combine. Set aside.
Step 4
Peel the cucumber and slice lengthwise into thin strips. Cut the avocado in half, remove the pit, and slice it into thin pieces.
Step 5
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Step 6
Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving about an inch uncovered at the top edge.
Step 7
Arrange a few strips of cucumber, a couple of avocado slices, and 15 grams of fish roe along the bottom edge of the nori sheet.
Step 8
Using the bamboo mat, carefully roll the nori away from you, tucking the filling in tightly, to form a compact roll. Seal the edge with a bit of water on the uncovered nori strip.
Step 9
Repeat the process with the remaining ingredients to make four rolls.
Step 10
Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts to keep the pieces neat.
Step 11
Sprinkle sesame seeds over the sushi and serve with soy sauce, wasabi, and additional fish roe if desired.
Nutrition Facts
| Serving size | (1148.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 696.7 |
| Total Fat 41.2g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 224.4mg | 0% |
| Sodium 3636.6mg | 0% |
| Total Carbohydrate 65.4g | 0% |
| Dietary Fiber 30.5g | 0% |
| Total Sugars 17.4g | |
| Protein 36.1g | 0% |
| Vitamin D 139.2IU | 0% |
| Calcium 395.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 3590.9mg | 0% |
Source of Calories